PUMPKIN WHOOPIE PIES WITH CREAM CHEESE FROSTING

INGREDIENTS:

For the whoopie pies:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 Tablespoons cinnamon
1 Tablespoon ground ginger
1 Tablespoon ground cloves
2 cups packed light brown sugar
1 cup vegetable oil
3 cups canned pumpkin purée, chilled
2 large eggs
1/2 teaspoon vanilla extract

For the filling:
1 8-oz. package cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla
2 cups powdered sugar, sifted

DIRECTIONS:

Make the whoopie pies:
Preheat oven to 350°F.

Line two baking sheets with parchment paper or Silpats.

In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves and set aside.

In a separate bowl, whisk together the brown sugar and oil until combined. Add the canned pumpkin purée and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

Sprinkle portions of the flour mixture intermittently into the pumpkin mixture, whisking in each part until well combined.

Use an ice cream scoop to drop portions of the batter onto each of the prepared baking sheets, spacing them at least 3 inches apart.

Bake the whoopie pies for 12 to 15 minutes until the cakes are just starting to crack on top and a toothpick inserted into the center comes out clean.

Remove the whoopie pies from the oven and let them cool completely while you make the filling.

Make the filling:
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter and vanilla until incorporated, about 2 minutes.

Turn off the mixture and add half of the sifted powdered sugar to the cream cheese mixture, beating to combine. Add the second half of the powdered sugar and beat until combined.

Assemble the whoopie pies by spreading a portion of the filling onto the flat sides of half of the cakes. Top each with an unfrosted second cake to form sandwiches.