Pumpkin Whoopie Pies

I've always wanted to make whoopie pies and thought I'd try these to finish up the can of pumpkin I had opened.  Pumpkin and cream cheese are such a yummy combination and a wonderful taste of Fall!

Pumpkin Whoopie Pies

Cookie

2 cups flour

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

(1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon nutmeg)

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup firmly packed brown sugar

1/2 cup softened butter

1/2 cup canned pumpkin

1/4 cup milk

1 egg

1 teaspoon vanilla

Filling

1 (8-ounce) package softened cream cheese

2 tablespoons softened butter

1 teaspoon ground cinnamon

1 teaspoon vanilla

4 cups powdered sugar

Combine flour, baking soda, pumpkin pie spice, baking powder and salt in a bowl and set aside.

Beat butter and brown sugar until creamy.  Add pumpkin, milk, egg and vanilla.  Reduce speed and add flour mixture.  Beat until well mixed.

Drop batter by level tablespoons onto ungreased cookie sheets. (I used a small cookie scooped and silicone baking liners)

Bake 10 minutes in a preheated 350 degree oven.  Cool 2 minutes on cookie sheet, then cool completely on cooling rack.

Combine all filling ingredients except powdered sugar and beat until smooth.  Gradually add the powdered sugar, beating until creamy.

I put the mixture into a ziploc bag and snipped he corner off.  Spread the filling on the bottom side of one cookie.  Top with another cookie bottom side down.

This recipe made 2 dozen.