Pumpkin Whoopie Pies

 I would be a flat out liar if I said these weren't my most FAVORITE things! I made them for the first time a few years ago on a whim. They were in Rachael Ray's Magazine. They are easy, despite the list of ingredients and they cook FAST. In actuality you could probably make them in 30 minutes start to finish. I will say one word of caution. Do not stack them, they stick to each other. Rachael Ray says you can make them ahead and freeze them for up to 3 days but I have not tried that. I doubled the recipe this time, but as I did it I remembered why I shouldn't have. It is easier to just make the recipe two times in a row rather then doubling it at once. They still came out great though!



YOU NEED:
35 10 45

Ingredients

• 1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened for the frosting
• 1 cup packed light brown sugar
• 2 large eggs, at room temperature, lightly beaten
• 1 cup canned pure pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon plus 2 pinches salt
• 1-2/3 cups flour
• 4 ounces cream cheese, chilled
• 1 cup confectioners' sugar 

Directions:

Preheat the 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 the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour. 

 Using an 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 minutes. Transfer to a rack to cool completely.

 Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

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