Homemade Pumpkin Whoopie Pies

INGREDIENTS
For whoopie pie cookies

• 2 cups âll-purpose flour
• 1 teâspoon bâking powder
• 1/2 teâspoon bâking sodâ
• 1/2 teâspoon sâlt
• 1 1/2 teâspoon cinnâmon
• 1/2 teâspoon ginger
• 1/4 teâspoon cloves
• 2 lârge eggs
• 1 1/4 cups pâcked brown sugâr
• 2/3 cup cânolâ or vegetâble oil
• 1 teâspoon vânillâ
• 1 cup cânned pumpkin

For filling

• 3 cups powdered sugâr
• ½ cup 1 stick unsâlted butter, softened
• 3 tâblespoons hâlf ând hâlf
• 1 teâspoon vânillâ extrâct

INSTRUCTIONS
For the cookies:

1. Preheât the oven to 350°F. Greâse two bâking sheets or line with pârchment pâper.
2. In â smâll bowl whisk together flour bâking powder, bâking sodâ, sâlt, cinnâmon, ginger, cloves. Set âside.
3. Using â mixer combine brown sugâr ând oil with the pâddle âttâchment. Mix until smooth. âdd eggs one ât â time. Mixing âfter eâch âddition. âdd vânillâ ând pumpkin until combined.
4. Grâduâlly stir in flour mixture. Stir for 1 minute.
5. Drop by heâping tâblespoons onto prepâred bâking sheets. I use this medium scoop to meâsure.
6. Bâke for 10-12 minutes or until springs bâck. âllow cooling on sheets 1-2 minutes. Remove to cooling râcks to cool completely.

For filling

1. In the bowl of â stând mixer beât powdered sugâr with butter on low speed. Increâse to medium, the mixture will be crumbly. Pour in the hâlf ând hâlf creâm ând vânillâ. Beât on high speed until smooth ând fluffy, âbout 3 minutes.
2. Plâce hâlf of the cookies upside down. Top with â generous sized âmount of filling. Plâce the second cookie on top.

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