Pumpkin Whoopie Pies

Just in time for Halloween and fall parties!

Ingredients:

1.5 sticks unsalted butter (1 stick melted, 1/2 stick softened)

1 cup packed brown sugar

2 large eggs at room temp lightly beaten

1 cup pumpkin

1 tbsp pumpkin pie spice

1.5 tsp vanilla

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt plus two pinches

1 2/3 cups flour

4 ounces cream cheese chilled

1 cup confectioners sugar

Directions:

Preheat oven to 350.
Line 2 baking sheets with parchment paper.
In large bowl whisk together melted butter and brown sugar until smooth. Whisk in eggs, pumpkin, & pumpkin spice, 1 teaspoon vanilla, baking
powder, baking soda, and 3/4 tsp salt. Using a rubber spatula, fold in the flour.
Using an ice cream scoop drop 12 generous mounds of batter
spaced evenly onto baking sheets.
Bake until springy to the touch, about 10 minutes.Transfer to cooling rack to cool completely.

Frosting:

Using an electric mixer, cream the softened butter with the cream
cheese.
Add confectioners sugar and remaining 2 pinches of salt and 1/2
tsp vanilla.
Mix on low speed until blended, then on medium-high speed
until fluffy, about 2 minutes.
Spread the flat side of 12 cakes with frosting and top with another cake.
Makes 6 large whoopie pies!

In large bowl whisk together melted butter and brown sugar until smooth.

Whisk in eggs, pumpkin, & pumpkin spice, 1 teaspoon vanilla, baking
powder, baking soda, and 3/4 tsp salt. Using a rubber spatula, fold in the flour.

Using an ice cream scoop drop 12 generous mounds of batter
spaced evenly onto baking sheets.

Bake until springy to the touch, about 10 minutes.

Transfer to cooling rack to cool completely.

Frosting:

Using an electric mixer, cream the softened butter with the cream
cheese. Add confectioners sugar and remaining 2 pinches of salt and 1/2
tsp vanilla. Mix on low speed until blended, then on medium-high speed
until fluffy, about 2 minutes.