Pumpkin whoopie pies with toasted pecan buttercream frosting

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Alright alright. It is finally a bit colder in Texas so it is time for some pumpkin. These do take a little bit of work but they are so worth it. I invented the frosting idea on my own. At least I couldn’t find anything similar out there.

First toast a small bag of pecans in 1 tablespoon of butter in a skillet on medium high heat for 2-3 minutes.

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Next, put the nuts into a food processor and let them turn into nut butter. Scrape down the sides as you go. It took about 2-3 minutes.

Let this cool fully. It is quite bitter. Do not worry.

Place 1 stick room temperature butter into a mixer along with 4 ounces of cream cheese and the pecan butter. Whip on high for a few minutes until fluffly.

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Add in 2 1/3 cups powdered sugar. Refrigerate when done. See photo above.

Now for the cakes…..

Mix one box of butter recipe yellow cake with 15 ounce pumpkin puree and 1/2 cup  vegetable oil. Add in 1/2 teaspoon pumpkin pie spice.

Preheat the oven to 350 degrees. Drop tablespoon sized circles of batter onto a greased cookie sheet or parchment. Don’t worry they do not increase in size much.

Bake for 15-20 minutes or until prety firm to the touch. Let cool completely. Add frosting between two cookies. Mmmmmmm……..

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Okay so the cake part of the recipe I stole slightly from yourcupofcake.com.

Because of the buttercream, store these in the refrigerator.

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