Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

3 cups all-purpose flour

1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups packed light brown sugar
1 cup vegetable oil
3 cups canned pumpkin, chilled
2 large eggs
1/2 teaspoon vanilla extract
For the filling:
1 8-oz. package of cream cheese, softened
¼ cup unsalted butter, softened
1 teaspoon vanilla
2 cups confectioners sugar, sifted

Directions:

Preheat oven to 350°F.
Line two baking sheets with parchment paper or a Silpat.
In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together and set aside.
In a separate bowl, whisk together the brown sugar and oil until combined. Add the canned pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
Sprinkle portions of the flour mixture intermittently into the pumpkin mixture, whisking in each part until well combined.
Use an ice cream scoop to drop portions of the batter onto each of the prepared baking sheets, about one inch apart.
Bake for 12 to 15 minutes, until the cakes are just starting to crack on top and a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool completely while you make the filling.
Prepare the filling by beating together the cream cheese, butter and vanilla.
Gradually add the sifted powder sugar to the cream cheese mixture, beating to combine.
Assemble the whoopie pies by spreading a portion of the filling onto the flat sides of half of the cakes. Top with a non-filled second cake to form sandwiches.