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pumpkin whoopie pies with cinnamon cream filling

3c flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1/2-3 Tbsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1/4tsp cloves (optional, but recommended)
1c granulated sugar
1c brown sugar, firmly packed
1/2c canola oil
1/2c applesauce
3 cups pumpkin puree
2 large eggs
1 tsp vanilla extract

Line two baking sheets with parchment paper or spray with cooking spray.

In a large bowl, sift together flour, salt, baking soda, baking powder, and spices. Set aside. In a separate bowl, whisk sugars, oil and applesauce together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

Add flour mixture over the pumpkin mixture and stir until completely combined. Scoop batter onto a cookie sheet in heaping tablespoons, about 1 inch apart. (I used my small cookie scoop.) If you're feeling fancy, you could pipe the batter onto the sheet, but let's keep things simple here, shall we?

Bake at 350 degrees for 12-14 minutes, until a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely while you make the filling.

If you feel nervous about the filling making it through all the cookies, you can make 1 1/2 recipes' worth for more generously filled cookies.

Cinnamon Cream Filling
1 (8oz) pkg cream cheese (I used light/Neufchatel), softened
6Tbsp butter, softened
3-4c powdered sugar
1 tsp vanilla
1-1 1/2Tbsp cinnamon

Cream butter and cream cheese together so there are no lumps. (Getting the cream cheese softened is the key). Stir in vanilla and cinnamon. Stir in powdered sugar 1 cup at a time. I used about 3 1/2c total. Pipe or scoop onto one cookie and top with another to sandwich the filling. If you want to be fancy, sprinkle the tops of cookies with powdered sugar or powdered sugar mixed with cinnamon.

Made about 2 1/2 dozen whoopie pies (using 2 cookies per whoopie pie)