Pumpkin Whoopie Pies

• FOR THE PUMPKIN COOKIES:
• 1 cup Brown Sugar
• 1 cup Granulated Sugar
• 1 cup Canola Oil
• 1 can (15oz Can) Pure Pumpkin
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 3-1/2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 Tablespoon Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/2 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Cloves
• 1/2 teaspoons Kosher Salt
• FOR THE FILLING:
• 1 package (8oz Package) Cream Cheese, Softened
• 1/3 cups Butter, Softened
• 4 cups Powdered Sugar
• 1/3 cups Unsweetened Cocoa Powder
• 3 Tablespoons Heavy Cream

1. Preheat oven to 350 F.
2. In a large mixing bowl, mix together all of the ingredients for whoopie pie cookies until blended.
3. Fill a large Ziplock bag with the batter. Seal it and snip off one corner of the bag. Pipe circles of filling, using a spiral rotation, onto a parchment paper lined baking sheet (my circles were about 2 1/2 inches in diameter). Leave an inch or two between each.
4. Bake in a 350 F oven for 12-15 minutes. Remove pan from the oven and cool.
5. When completely cooled, make filling. Beat cream cheese and butter for 3 minutes using a mixer. Add powdered sugar, cocoa and heavy cream. Beat an additional 3 minutes until fluffy. Add more cream if necessary.
6. Scoop tablespoons of filling onto the bottom of one whoopie pie cookie and top it with a matching sized cookie. Add sprinkles to the exposed filling if desired. Enjoy.
7. Recipe adapted from Martha Stewart.

pumpkin cookies, brown sugar, sugar, canola oil, pumpkin, eggs, vanilla, allpurpose, baking soda, baking powder, cinnamon, ground ginger, ground nutmeg, ubc, kosher salt, filling, cream cheese, butter, powdered sugar, cocoa, heavy cream

Taken from tastykitchen.com/recipes/desserts/pumpkin-whoopie-pies-5/ (may not work)