Pumpkin Whoopie Pies

Whoopie Pies:

3 cups all-purpose flour

2 tablespoons cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground ginger

½ teaspoon ground nutmeg

1 cup granulated sugar

1 cup dark brown sugar

1 cup canola or vegetable oil

3 cups chilled pumpkin puree

2 eggs

1 teaspoon vanilla extract

Cream Cheese Filling:

3 cups powdered sugar

8 ounces cream cheese, at room temperature

4 ounces (½ cup) unsalted butter, at room temperature

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

In a large bowl, mix the flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg.

In a separate bowl, beat the sugars and oil together. Add the pumpkin followed by the eggs and vanilla and beat until thoroughly combined.

Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

Use a small cookie scoop to drop the dough 1 inches apart onto a baking sheet lined with parchment paper.

Bake for 10 to 12 minutes, until a toothpick comes out clean and cookies are firm when touched.

Remove from oven and let cool completely before filling.

To make the filling: beat the butter on medium speed until smooth with no visible lumps. Add cream cheese and beat until smooth and combined. Add the powder sugar a little at a time, then add the vanilla and beat until smooth.

Recipe from Brown Eyed Baker