Pumpkin Whoopie Pies

Ingredients

• 1 stick unsalted butter, melted
• 1 cup packed light brown sugar
• 2 eggs, lightly beaten
• 1 cup canned pumpkin
• 1 tablespoon pumpkin pie spice
• 1 teaspoons vanilla
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoons salt
• 1-2/3 cups flour
Filling
• 1/2 stick unsalted butter, softened
• 4 ounces cream cheese, chilled
• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• 2 pinches salt

Instructions

1. Preheat the oven to 350°. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin, pumpkin pie spice, vanilla, baking powder, baking soda and salt. Using a rubber spatula, fold in the flour.
3. Using an ice cream scoop or tablespoon, drop 10 mounds of batter unto each baking sheet. Bake until springy to the touch, about 12 minutes. Transfer to a rack, and cool completely.
For the Filling
4. In a large bowl, cream together the softened butter with the cream cheese. Add the powdered sugar, salt, and vanilla. Mix well until blended, then beat until fluffy, about 2 minutes.
5. Spread the flat side of 10 cakes with the cream cheese frosting. Top each with another cake.

Notes