Pumpkin Whoopie Pies With Cream Cheese Filling

• For the filling
• 16 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 1/2 cup unsalted butter, room temperature
• 2 teaspoons vanilla extract
• For the Cookies
• 2 3/4 cups all-purpose flour
• 4 1/2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground nutmeg
• 1 1/2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 1/4 cups unsalted butter, room temperature
• 1 1/2 cups sugar
• 3 tablespoons dark molasses
• 2 teaspoons vanilla extract
• 4 large eggs
• 1 1/4 cups pumpkin puree (canned)
• 1/2 cup buttermilk

1. For the Filling: Beat Cream Cheese, powdered sugar, butter and vanilla in medium bowl until smooth.
2. For the Cookies: Preheat oven to 325 degrees F. Whisk first 8 ingredients in medium bowl.
3. Using electric mixer, beat butter, sugar, molasses and vanilla in large bowl to blend. Add eggs 1 at a time, beating until blended after each addition.
4. Beat in pumpkin.
5. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions, beating until just combined.
6. Line 2 rimmed baking sheets with parchment. Drop dough by rounded tablespoonfuls onto prepared sheets, spacing 2 inches apart.
7. Bake cookies 1 sheet at a time until toothpick inserted into center comes out clean, about 13 minutes.
8. Cool cookies on sheet.
9. Repeat with remaining dough. (Can be made 8 hours ahead. Let stand at room temperature.).
10. To Assemble: Spread 2 tablespoons filing on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining cookies and filling.

filling, cream cheese, powdered sugar, unsalted butter, vanilla, cookies, allpurpose, ground cinnamon, baking powder, ground nutmeg, ground ginger, baking soda, salt, ground cloves, unsalted butter, sugar, dark molasses, vanilla, eggs, pumpkin puree, buttermilk

Taken from www.food.com/recipe/pumpkin-whoopie-pies-with-cream-cheese-filling-248974 (may not work)