Pumpkin Whoopie Pies

A late birthday present for my coworker and a great autumn take on whoopie pies.  (This recipe yields about 15 pies but can easily be doubled.)

Pumpkin Whoopie Pies


Ingredients

Cookie
1 1/2 cups flour
1 tablespoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Generous pinch of salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup packed light brown sugar
1/2 cup vegetable oil
1 (15 oz) can pumpkin
1 egg
1/2 teaspoon vanilla

Cream Cheese Filling
4 oz cream cheese, softened
1 1/2 cups powdered sugar
2 teaspoons vanilla

Directions
1. Preheat the oven to 350 degrees.  Line baking sheet(s) with parchment paper or grease with cooking spray
2. In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, nutmeg, and cloves
3. In a large bowl, whisk together sugar and oil.  Add pumpkin and whisk to combine.  Add egg and vanilla and stir until combined
4. Gradually add the flour mixture to the wet ingredients.  Whisk to combine
5. Drop mixture by rounded tablespoons onto prepared baking sheets about 1 inch apart
6. Bake 10 - 12 minutes.  Cool completely on a wire rack
7. To make the filling, beat the cream cheese, powdered sugar, and vanilla on medium speed until combined.  Spoon the filling into a plastic bag and cut off one corner to use as a pastry bag.
8. To assemble the pies, pipe frosting onto flat side of one cookie.  Top with another cookie.  Store in fridge until ready to eat