It's never too late to give thanks...

Ok, I know we are now in the Christmas season but let me take you back a few weeks. Here are the goodies I whipped up for Thanksgiving:

Every year I make the same pie. Creamy Pumpkin Pie. I have always loved the taste of pumpkin but hated the texture of traditional pumpkin pie, that's why every year this pie is a must for me!

Here is the easy-peesy recipe. No bake and takes no time at all!


Creamy Pumpkin Pie
1 c. canned pumpkin
1/2 c. cold milk
1 (6 serving) pkg. vanilla flavor instant pudding
1 tsp. pumpkin pie spice
3 1/2 c. (8 oz.) thawed Cool Whip
1 graham cracker pie crust
Whip with wire whisk the milk, pudding mix and pumpkin pie spice in large bowl. Add in pumpkin until well combined. Fold in 2 1/2 cups of Cool Whip. Spoon into crust. Refrigerate until firm. Top with remaining Cool Whip.


But also every year, I like to try something to new to send over to my awesome neighbors who are like family to us! So this year, I found a recipe for Pumpkin Whoopie Pies... and they were yummy!

Pumpkin Whoopie Pies

• Cookies:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/4 cups granulated sugar
• 2 large eggs, at room temperature, lightly beaten
• 1 1/4 cup LIBBY'S® 100% Pure Pumpkin
• 1 teaspoon vanilla extract

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• Cream Cheese Filling:
• 4 ounces cream cheese, at room temperature
• 4 tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• 1 1/2 cups powdered sugar
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1. For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
3. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
4. For cream cheese filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
5. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

I had a few extra so I brought them over to Momma Coffin's: