Pumpkin Whoopie Pies

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• 3/4 cup unsalted butter, 1 stick melted, 1/2 stick softened
• 1 cup light brown sugar, packed
• 2 large eggs, at room temperature, lightly beaten
• 1 cup canned pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 1/2 teaspoons vanilla
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon plus 2 pinches salt
• 1 2/3 cups flour
• 4 ounces cream cheese, chilled
• 1 cup confectioners' sugar

Recipe

• 1 preheat the oven to 350°.
• 2 line two baking sheets with parchment paper.
• 3 in a large bowl, whisk together the melted butter and brown sugar until smooth.
• 4 whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt.
• 5 using a rubber spatula, fold in the flour.
• 6 using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet.
• 7 bake until springy to the touch, about 10 minutes.
• 8 transfer to a rack to cool completely.
• 9 meanwhile, using an electric mixer, cream the softened butter with the cream cheese.
• 10 add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla.
• 11 mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
• 12 spread the flat side of 12 cakes with the cream cheese frosting. top each with another cake.