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Pumpkin Whoopie Pies

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Turntable Kitchen
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dessert nut free vegetarian thanksgiving american


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3 cups of flour

1 teaspoon of baking soda

1 teaspoon of baking powder

1 teaspoon of salt

2 tablespoons of ground cinnamon

1 tablespoon of ground ginger

1 tablespoon of ground cloves

2 cups of brown sugar

1 cup of canola or vegetable oil

3 cups of pumpkin puree, chilled (I got away with using 1 15-ounce can)

2 large eggs

1 teaspoon of vanilla extract

3 cups of powdered sugar

1 stick of unsalted butter, at room temperature

8 ounces of cream cheese, at room temperature

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