Mini Pumpkin Whoopie Pies

(adapted from Fresh & Honest)

Ingredients

Cakes
1 1/4 cups sugar
1/2 cup oil
3 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup pumpkin puree
3 oz. of your favorite chocolate, chopped (or mini chips) (optional)

Whipped Cream Filling
1 cup heavy whipping cream
1/2 tablespoon confectioners sugar
1/4 teaspoon cinnamon

Whipped Ganache Filling (optional)
1 cup heavy whipping cream
4 oz. of your favorite chocolate, chopped

Preparation

Sift flour, baking soda, baking powder, spices, and salt together in a medium-sized bowl. Set aside.

Mix sugar and oil in bowl of electric mixer until well combined. Add eggs one at a time, beating after each addition.

Add the flour mixture to the sugar mixture and beat on low until combined. Mix in the pumpkin.

Chocolate version: Divide batter between two medium bowls. Add the chopped chocolate to one bowl and mix until combined.

Place batter in fridge for at least 1 hour (I left mine overnight).

Prepare the whipped chocolate ganache. In a small pot over medium-high heat, bring heavy cream to a boil. Remove from heat, and stir in the chopped chocolate. Place in refrigerator for a couple of hours.

When you are ready to bake your whoopie pies, preheat the oven to 325 degrees. Line sheet pans with parchment paper, and remove batter from the fridge.

Using a round measuring spoon or ice cream scoop, scoop rounded spoonfuls of batter onto prepared sheet pans. (You can make the pies whatever size you want, but I used a round measuring teaspoon to scoop the batter so I could make minis.) Leave space between the scoops. Use your fingers to round out the batter a little.

Bake each tray for about 7 to 8 minutes for minis (10 to 12 minutes for larger pies), or until toothpick comes out clean. Let cool on pan for about a minute, and then move pies off pans to cooling racks. (You'll have to keep reusing trays until you run out of batter. I had three trays, and I think I filled each twice.)

Once you're done baking off all of the batter and your pies are cooling, make the whipped cream filling.

In bowl (preferably a chilled bowl) of an electric mixer fitted with wire whip, whip cream until stiff peaks form, adding in confectioners sugar and cinnamon while mixer is running. Move the cream to another bowl, and clean the mixing bowl and whip attachment.

At this point, the chocolate ganache should be firm enough to whip. Place ganache in bowl of electric mixer fitted with wire whip, and whip until light and fluffy.

Try to match up the pies so you sandwich the ones that are closest in size and shape.

Fill your pies. I used the whipped cream filling for the plain pies and the whipped chocolate ganache filling for the chocolate speckled pies. (You may need to make more of the fillings, depending how thickly you fill the pies. I had plenty of chocolate ganache but cut it close on the whipped cream.)

Dust the pies with confectioners sugar if desired.
-Delicious Dishings