- 3 cups All Purpose Flour
- 1 tbsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup brown sugar
- 1 cup sugar
- 1 cup vegetable oil
- 1 – 15 oz. can of pumpkin
- 2 large eggs
- 1 tsp vanilla extract
- Cream Cheese Filling
- 1 – 8 oz. package of cream cheese, softened
- 1 stick of unsalted butter, room temperature
- 1 – 16 oz. package of powdered sugar
- about a capful of vanilla extract
- a pinch of cinnamon (to taste)
Preheat oven to 350 degrees.
Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, sift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.
Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece