Pumpkin Whoopie Pies

CLICK DESCRIPTION FOR FULL RECIPE
Pumpkin Whoopie Pies
Prep Time: 10 minutes
Bake Time: 10 minutes
Yields: 16 - 18 whoopie pie sandwiches
Ingredients:
For the whoopie pies:
2 ½ cups flour (Aisle 6)
1 TBSP pumpkin pie spice (Aisle 6)
1 tsp. baking soda (Aisle 6)
½ tsp. salt (Aisle 6)
8 TBSP (1 stick) unsalted butter, at room temperature (Dairy)
1 cup brown sugar (Aisle 6)
2 tsp. vanilla extract (Aisle 6)
1 egg, at room temperature (Dairy)
1 15-oz. can pumpkin puree (NOT pumpkin pie filling) (Aisle 6)
For the spiced cream cheese frosting:
4 ounces cream cheese, at room temperature (Dairy)
8 TBSP (1 stick) unsalted butter, at room temperature (Dairy)
1 pound powdered sugar (Aisle 6)
1 tsp. pumpkin pie spice (Aisle 6)
¼ tsp. salt (Aisle 6)
1 tsp. vanilla extract (Aisle 6)
2 TBSP whole milk (Dairy)
Directions:
Preheat oven to 400 degrees. Line baking sheets with parchment paper and spray with a light coat of baking spray, set aside.
For the whoopie pies:
Whisk together the flour, pumpkin pie spice, baking soda, and salt, set aside.
Meanwhile, cream together the butter and brown sugar until light and fluffy, about two minutes. Add in the egg and vanilla extract, creaming until smooth, scraping down the bowl as necessary.
Add the dry ingredients to the creamed mixture, alternating with the pumpkin puree, beginning and ending with the dry mixture. Again, scrape down the bowl as necessary. The mixture will be the consistency of thick cake batter.
Use a cookie scoop to portion out the batter onto prepared baking trays. Bake in preheated oven for 9 - 12 minutes, or until edges are set and bottoms are golden brown.
Remove from oven and allow to cool completely. While whoopie pies cool, prepare the spiced cream cheese frosting.
For the frosting:
Cream together the cream cheese and butter until smooth. Add in the powdered sugar, pumpkin pie spice, salt, and vanilla extract, followed by the milk.
Slowly begin to mix the powdered sugar into the butter and cream cheese. Whip until frosting is smooth and spreadable, scraping down the bowl as necessary.
Place a tablespoon or two of frosting on the bottom of one half and top with another, pressing lightly to secure. Repeat with remaining frosting and halves.
*Store whoopie pies in fridge for up to four days. And store leftover frosting for up to two weeks.
*Cinnamon can be substituted for the pumpkin pie spice, if desired.

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Yummy