Pumpkin Whoopie Pies

Last year's Thanksgiving introduced my and my sons' taste buds to pumpkin whoopie pies. We have always had the classic chocolate whoopie pies, which, according to my husband, was the reason he bought a Kitchen Aid mixer as a birthday gift to me on m our first year as a couple. When my MIL prepared these pumpkin whoopie pies last year, my husband did not try them at all (which is nothing new). My sons, however, liked them, as I did. I was surprised that this year, after my sons carved out our pumpkins for Halloween, the younger one was anticipating that my MIL would make pumpkin whoopie pies again for Thanksgiving (my MIL was so gracious to host Thanksgiving this year). But my sons was disappointed because my MIL did not make them this time. So I promised him that I would make pumpkin whoopie pies the next day, and I will make it a Thanksgiving or Halloween tradition to make them yearly. I based my recipe on Nestle's VeryBestBaking.com website, with only the addition of two other spices.

Ingredients:


COOKIES
2 cups all-purpose flour
1 tsp baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
dash of nutmeg
dash of powdered cloves
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract

CREME CHEESE FILLING (I doubled the recipe because we love thick fillings):
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar



Instructions:

FOR COOKIES:

PREHEAT oven to 350° F. Lightly grease or line four baking sheets with parchment paper.
COMBINE flour, baking powder, baking soda,spices and salt in medium bowl. 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. (A total of 72 cookies are needed for the recipe.)
BAKE for 10 to 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 cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
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