|Preparation time||25 min|
|Cooking Time||10 min|
|Ready In||45 min|
|Level of Difficulty||Moderate|
Preheat oven to 350 degrees.
Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.
Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.
Enjoy right away or chill overnight.