Harvest Moon Pies

I usually make a dessert for our annual Thanksgiving dinner at Great Grandpa & Grandma Vernoy's. This year I wanted to utilize all my extra pumpkin puree & one out of the ten cake mix boxes I had in my pantry. There was a Buy 2 get 3 sale on cake mixes at Vons, I was hungry & confused!

I was inspired by a Moon Pies:

My version is Pumpkin-Carrot Cake/Cookies filled with cinnamon frosting and drizzled with white chocolate ganache.

Ingredients:

1 box carrot cake mix
4 eggs
1 box butterscotch pudding mix
1/2 cup (1 stick) softened butter
1/2 cup pureed pumpkin
1/2 tsp vanilla extract
1/2 tsp all spice
1/2 tsp cinnamon
1/2 cup butterscotch baking chips

For Filling:
1 tub cream cheese frosting
1 tbl cinnamon

Ganache:
1/2 of Ghiradelli's White Chocolate Baking Bar
1 tbl butter

Directions:

1. Pre-heat oven to 350 degrees.

2. Sift cake mix, pudding mix, all spice, and cinnamon into a mixing bowl.

3. Add eggs, pumpkin puree, and butter mix well by hand.

4.Fold in butterscotch chips.

5.Place on a greased cookie sheet by rounded spoonfuls or a 1-1/8-Inch Ice Cream/Cookie Dough Scoop.

6.Bake for 13-15 minutes or until firm to the touch.

7.Remove from oven and let cool completely on a wire rack.

8. While cake is cooling mix together cream cheese frosting & cinnamon.

9.When the cakes are cool, spread the flat side (bottom) of one cake with filling. Top with another cake, pressing down gently to distribute the filling evenly.

10. In a double broiler melt white chocolate and 1tbl butter.

11. Drizzle melted chocolate onto cakes. 11. Sprinkle with cinnamon.