Pumpkin Whoopie Pies

Makes 8-12

1.5 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp ground cinnamon
1/2 tbsp ground ginger
1/2 tbsp ground cloves
1 cup firmly packed brown sugar
1/2 cup vegetable or canola oil
1.5 cups pumpkin puree
1 large egg
1/2 tsp vanilla extract

1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper and set aside.

2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, cloves.

3. In another large bowl, whisk together brown sugar and oil until well combined. Mix in the pumpkin puree. Add eggs and vanilla - whisk until fully incorporated. After that, sprinkle flour mixture over pumpkin mixture and whisk again till everything comes together.

4. Using a small ice-cream scoop (I need to get me one of those - I just used a tablespoon) drop heaping tbsps of dough into prepared baking sheets, about 1 inch apart.

5. Transfer to oven and bake 15 mins or so, until these cakey cookies are just starting to crack on top, and toothpick inserted into the center of each comes out clean. Let cool completely on pan.

1.5 cups powdered sugar
1/4 cup unsalted butter, room temp
4 oz cream cheese, room temp
2 tbsp maple syrup
1/2 tsp vanilla1/4 tsp ground cinnamon

In the bowl of an electric mixer fitted with a paddle attachment, beat butter until smooth. Add cream cheese and beat again. Add powdered sugar, maple syrup, cinnamon and vanilla, then beat until well combined.

To assemble: Turn half the cooled cookies upside down. Pipe about a tbsp of the frosting onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that frosting spreads to the edge of the cookie. Refrigerate the whoopie pies for about 30 mins before serving.