Mini Pumpkin Whoopie Pies

Cookies:

• 1 2/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 Tablespoon ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1 cup tightly packed dark brown sugar
• 1/2 cup canola oil
• 1 cup pumpkin puree
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract

Filling:

• 3 cups confectioners’ sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 2 teaspoons pure vanilla extract

Make the cookies: Preheat oven to 350 degrees. Line several baking sheets with parchment paper or a nonstick baking mat.

In a large bowl, whisk together (or use electric mixer) flour, salt, baking powder, baking soda, cinnamon, ginger and cloves; set aside.

In another large bowl, whisk together brown sugar and oil until well combined. Then add pumpkin puree and whisk to combine. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated. Do not overmix.

Using a small cookie dough/ice cream scoop or heaping teaspoon drop batter onto parchment lined baking sheets, about 1 inch apart. Firmly tap the bottom of the sheet pan on the counter a few times to remove any air bubbles in the batter. Bake in a 350 degree oven about 10-13 minutes or until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean. Let cool completely on pan.

Filling: Sift confectioner’ sugar into a medium bowl; set aside. In a bowl mix butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth.(Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.