Pumpkin Whoopie Pies (take 2)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 1 teaspoon powdered sugar
• 1/2 teaspoon salt
• 6 eggs
• 2/3 cup extra virgin olive oil
• 1 1/4 cups sugar
• 1 (15 ounce) can pure pumpkin puree
• 16 ounces cream cheese, at room temperature
• 2/3 cup powdered sugar
• 4 ounces unsalted butter, at room temp
• 2 teaspoons vanilla

Recipe

• 1 cake:.
• 2 preheat oven to 375°f.
• 3 combine flour,baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
• 4 beat eggs and olive oil on medium speed; slowly add sugar until combined and slightly thickened.
• 5 add pumpkin and beat to combine thoroughly.
• 6 add dry ingredients to pumpkin mixture; mix gently until just combined (no longer).
• 7 place parchment paper on baking sheet; dollop heaped tablespoons of mix about 2 1/2 inches round onto tray (about 10-12 per tray).
• 8 bake for 13-15 minutes until cakes spring back when touched.
• 9 remove cakes & paper from tray to cool.
• 10 when cooled completely, turn half of the cakes over to have the flat side up.
• 11 filling:.
• 12 combine cream cheese, butter, vanilla, powdered sugar; beat on medium high speed until combined.
• 13 put mix into piping bag or zip lock bag with one bottom corner snipped off; squeeze about 3 tablespoons of filling onto the flat side of half the cakes.
• 14 top with the dry half of the cakes; push gently to fill out your pies.
• 15 keep chilled in air tight container.