Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

1 ½ Sticks butter (1 melted)

1 C. brown sugar

2 eggs, room temp beaten

1 C. canned pumpkin

1 Tbsp pumpkin pie spice

1 ½ tsp vanilla

1 tsp baking powder

1 tsp baking soda

¾ tsp + 2 pinches salt

1 2/3 C. flour

4 oz cream cheese, chilled

1 C. powdered sugar

Preheat oven to 350. Line two baking sheets with parchment paper. In a large bowl whisk together the melted butter and brown sugar until smooth. Whisk in eggs, pumpkin, pumpkin pie spice, 1 tsp vanilla, baking powder, soda and ¾ tsp salt. Using a rubber spatula fold in flour. Using ice cream scoop or tablespoon drop 12 generous mounds of batter spaced evenly onto each baking sheet. Bake until springy to the touch about 10 min. transfer to a rack to cool completely. Meanwhile using electric mixer cream softened butter with cream cheese. Add powdered sugar and remaining salt and vanilla. Mix on low until blended then beat on med-high until fluffy, about 2 minutes.

Spread flat side of 12 cakes with the cream cheese frosting. Top each with another cake.