Pumpkin Whoopie Pies

What is it about homemade whoopie pies?   I love all the variations and flavors they can take on, and these were a perfect pumpkin fix.  They have a great spicy flavor, balanced with the milk cream cheese filling.  In Martha’s original recipe it states it makes a dozen whoopie pies (or 2 dozen cakes before assembling), I thought little miniature ones would be fun, and it turned out to make quite a bit!
But they whip up so easy, I think I’ll be making these for potlucks and parties, so the larger amount will come in handy.  Stay tuned for lots more pumpkin recipes every day this week!
PUMPKIN WHOOPIE PIES
Makes 4 1/2 dozen miniature whoopie pies (about 9 dozen cakes)
Whoopie cakes:
3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 T ground cinnamon
1 T ground ginger
1 T ground cloves
2 cups packed brown sugar
1 cup vegetable oil
2 eggs
1 tsp vanilla
Cream Cheese Filling:
4 T unsalted butter, at room temperature
4 oz cream cheese
3 1/2 cups powdered sugar
1 tsp vanilla
1-2 T milk
Whisk together the flour, salt, baking powder, baking soda, and spices in a large bowl.
In another large bowl, whisk together brown sugar and oil until well combined.
Whisk in pumpkin until combined.
Add eggs and vanilla, mixing well.
Add flour mixture and stir in well.
Drop by heaping tablespoonfulls onto baking sheets lined with parchment or silicone mats.
Bake at 350 degrees for about 8 minutes.  Let cool before removing from pan.
(OR make large whoopies using a large scoop or ice cream scoop to measure them. Bake for about 15 minutes or until a toothpick inserted in their centers comes out clean.)
Make filling:
Cream butter and sugar together until smooth.  Add in powdered sugar until combined.
Add vanilla and start with 1 T milk.  Mix for about 3-5 minutes until creamy.  Add more milk if needed to make spreadable.
Assembling:
Spread half the whoopie cakes with filling, top with other halves.
Recipe slightly adapted from Martha Stewart
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