Pumpkin Whoopie Pies

Ingredients

• 1 cup canned pumpkin puree
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 8 oz cream cheese, softened
• 1 1/2 cups powdered sugar, plus extra for dusting
• 3 tbsp unsalted butter, softened (for filling)
• 1 tsp vanilla extract (for filling)

Steps

1. 1

   1. Preheat the oven to 350°F and line two baking sheets with parchment paper. Whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and cloves in a bowl.

2. 2

   2. Beat the butter and brown sugar together until light and fluffy, then mix in the egg, pumpkin puree, and vanilla until smooth and well combined.

3. 3

   3. Fold the dry ingredients into the wet ingredients until just combined, then drop heaped tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.

4. 4

   4. Bake for 12–14 minutes until the cookies are set and spring back when lightly pressed, then transfer to a wire rack and cool completely.

5. 5

   5. Beat together the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy to make the filling.

6. 6

   6. Spread or pipe a generous amount of filling onto the flat side of half the cooled cookies, press the remaining cookies on top to sandwich them, then dust with powdered sugar before serving.