Pumpkin Whoopie Pies with Cream Cheese Filling

By jlwoodruff

Ingredients

• 3 cups AP Flour
• 1 Tablespoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup brown sugar
• 1 cup sugar
• 1 cup vegetable oil
• 1 - 15 oz. can of pumpkin
• 2 large eggs
• 1 teaspoon vanilla extract
• Cream Cheese Filling
• 1 - 8 oz. package of cream cheese, softened
• 1 stick of unsalted butter, room temperature
• 1 - 16 oz. package of powdered sugar
• about a cap full of vanilla extract
• a pinch of cinnamon (to taste)

Preparation

Step 1

Preheat oven to 350 degrees.
Beat together brown sugar, Sugar, 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.

For the filling:

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.