Pumpkin Whoopie Pies With Cream Cheese Filling

Total Time: 1 hr 30 mins Preparation Time: 1 hr 30 mins

Ingredients

• Servings: 24
• 16 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 1/2 cup unsalted butter, room temperature
• 2 teaspoons vanilla extract
• 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

Recipe

• 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.