Pumpkin Whoopie Pies With Cinnamon Cream Cheese Filling

• FOR THE COOKIES:
• 3 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 4 Tablespoons Pumpkin Pie Spice
• 1 cup Melted Butter, Slightly Cooled
• 2 cups Firmly Packed Brown Sugar
• 3 cups Chilled Pumpkin Puree
• 2 whole Large Eggs
• 1 teaspoon Vanilla Extract
• _____
• FOR THE FILLING:
• 1/2 cups Butter, Softened
• 8 ounces, weight Cream Cheese, Softened
• 3 cups Powdered Sugar
• 1 teaspoon Vanilla
• 1 Tablespoon Cinnamon

1. Cookies:
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice. In a separate large bowl, whisk together the butter and sugar until well mixed. Whisk in the pumpkin puree until smooth. Whisk in the eggs and vanilla until well combined. Then mix together with the dry mixture.
3. Using a small scoop, drop dough about 1 inch apart on parchment-lined baking sheets. Bake at 350 degrees (F) for 10 to 12 minutes, until the top is slightly crackly and a toothpick inserted into the center of a cookie comes out clean. Let the cookies cool completely on the baking sheets while you prepare the filling.
4. Filling:
5. Using your mixer, beat the butter until totally smooth. Beat in cream cheese until combined. Beat in powdered sugar, vanilla and cinnamon just until smooth (don't overbeat!).
6. Turn half of the cookies upside down and dollop with 1 teaspoon of the frosting. Sandwich with another cookie, and press gently to even out the filling. Store in the fridge!

allpurpose, baking soda, baking powder, salt, pumpkin pie spice, butter, brown sugar, eggs, vanilla, filling, butter, weight cream cheese, powdered sugar, vanilla, cinnamon

Taken from tastykitchen.com/recipes/desserts/pumpkin-whoopie-pies-with-cinnamon-cream-cheese-filling/ (may not work)