Pumpkin Whoopie Pies

• FOR THE CAKES:
• 1-2/3 cup Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 3/4 teaspoons Salt
• 1 Tablespoon Pumpkin Pie Spice
• 1 teaspoon Ground Ginger
• 1/2 sticks Unsalted Butter, melted
• 3/4 cups Packed Light Brown Sugar
• 2 whole Large Eggs, Room Temperature, Lightly Beaten
• 1 cup Canned Pure Pumpkin Puree
• 1 teaspoon Pure Vanilla Extract
• _____
• FOR THE FROSTING:
• 1 stick Butter, Softened
• 8 ounces, weight Softened Cream Cheese
• 2 cups Confectioners Sugar
• 3/4 teaspoons Salt
• 1 teaspoon Vanilla Extract

1. Preheat the oven to 350Fu0b0. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spices. In a large bowl, whisk together the melted butter and brown sugar until smooth. With mixer on medium speed, beat in the eggs, pumpkin puree,and vanilla extract. Fold in the flour mixture.
3. Using an ice cream scoop, drop 12 large mounds of batter onto each baking sheet. Make sure to space evenly. With floured fingers, gently press down on each scoop to flatten the shape a little. Bake about 10 minutes. They will be springy to touch. Transfer to a rack to cool completely.
4. Frosting:
5. Beat the softened butter with the cream cheese. Add the confectioners' sugar, salt and vanilla and mix on low speed until blended. Beat for about 2 minutes on medium high speed until nice and fluffy.
6. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

flour, baking powder, baking soda, salt, pie spice, ground ginger, butter, brown sugar, eggs, vanilla, frosting, butter, cream cheese, confectioners sugar, salt, vanilla

Taken from tastykitchen.com/recipes/desserts/pumpkin-whoopie-pies-2/ (may not work)