Here at Greatist, we believe in taking a day off. Instead of our regular programming Saturdays, our writers get a chance to write about living the greatist lifestyle and, basically, whatever they want. This is one of those awesome articles. Enjoy!

This week, I learned the Whoopie Pie Queen is crowned annually at the Whoopie Pie Festival in Strasburg, Pennsylvania, and I am so jealous. Were I currently vying for the position, I’m pretty sure this seasonal riff on the classic pie would definitely secure the crown (or whatever it is the Whoopie Pie Queen wears…).  And just in time for Halloween (and Thanksgiving!), they’re an excellent treat to serve up at a party or just enjoy with the fam. (Go the mini route when feeding a crowd.)

Recipe: Pumpkin Whoopie Pies

Recipe from Everyday Rachael Ray. Makes 8 large sandwiches or 16 small.

What You'll Need:

Cakes

1 stick of butter, melted
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
2 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 2/3 cups flour

Filling:

½ stick of butter at room temperature
4 ounces cream cheese
1 cup confectioner’s sugar
½ teaspoon vanilla extract
1/8 teaspoon salt

What to Do: 

1. Preheat oven to 350 degrees.

2. Combine brown sugar and melted butter in a large bowl until smooth. Beat in all remaining cake ingredients except the flour. Once smooth, slowly mix in flour to prevent a powdery explosion.

3. Line baking sheets with parchment paper and spoon out mounds 2 to 2½ inches in diameter for large cakes, 1-inch across for minis. Be sure to measure out an even number of cakes. Bake for about 10 minutes for large cakes.

4. While the cakes bake, whip together the butter and cream cheese for the filling. When combined, add the remaining ingredients, beating at a low speed. When the ingredients are evenly combined, up the speed to medium and whip until the filling is fluffy.

5. Allow the cakes to cool completely— refrigerate the filling until ready, if necessary. Then create sandwiches by spreading the flat side of one cake with filling and topping it with a second cake (if the cakes aren’t perfectly consistent in size, pair them up before making sandwiches).