pumpkin whoopie pies with cinnamon cream cheese filling

This buttery, rich pumpkin version of whoopie pies is like delicious personal little pumpkin cakes.  They are so comforting and Fall-ish!  

Who doesn't love a whoopie pie?  Seriously...  who?!

Perfect with a big mug of hot black coffee... in front of a glowing fire, if you have one! 

Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling Recipe

for the cookies:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 tablespoons pumpkin pie spice
2 cups packed brown sugar
1 cup melted butter, slightly cooled
3 cups chilled pumpkin purée
2 large eggs
1 teaspoon pure vanilla extract
for the filling:
1/2 cup (1 stick) butter, softened
1 (8oz) package cream cheese, softened
3 cups powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon cinnamon

Preheat the oven to 350ºF.  In a medium bowl, whisk together the first 5 ingredients. 

In a separate large bowl, whisk together the butter and sugar until well mixed.  Whisk in the pumpkin puree until smooth.  Whisk in the eggs and vanilla until well combined. 

Using a small scoop, drop dough about 1 inch apart onto parchment lined baking sheets.  

Bake for 10-12 minutes, until the top is slightly crackly and a toothpick inserted into the center of a cookie comes out clean. Let the cookies cool completely on the baking sheets while you prepare the filling.

Using your mixer, beat the butter until totally smooth. Beat in cream cheese until combined. Beat in powdered sugar, vanilla and cinnamon just until smooth (don't overbeat!).

Turn half of the cookies upside down and dollop with 1 teaspoon of the frosting. Sandwich with another cookie, and press gently to even out the filling. Store in the fridge!

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