Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1/2 cup (1 stick) butter, softened

1 1/4 cups granulated sugar

2 large eggs, at room temperature, lightly beaten

1 cup pumpkin puree (not pie filling)

1 tsp pure vanilla extract

For cream cheese filling:

4 ounces cream cheese, at room temperature

6 Tbsp butter, softened

1/2 tsp pure vanilla extract

1 1/2 cups powdered sugar

Preheat oven to 350° F. Lightly grease or line four baking sheets with parchment paper.In a medium bowl, combine flour, baking powder, baking soda, cinnamon, ginger and salt. Set aside. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets.Bake for 10-13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

For Cream Cheese Filling: Beat softened cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.

Assemble cookies: Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.