Pumpkin Whoopie Pies


2 c. flour

1 tsp. baking powder

1 tsp baking soda

1 tsp soda

1/2 tsp. ginger

1/4 tsp. cloves

1/2 tsp. salt

1/2 c. butter

3/4 c. white sugar

3/4 c. brown sugar

2 eggs

1 c. pumpkin puree

1 tsp. vanilla


Preheat oven to 350 degrees.  Cream butter and sugars together.  Add pumpkin, vanilla, and eggs.  Mix until well combined.  Add in cinnamon, ginger, and cloves.  Add in salt, soda, powder and flour.  Mix well.


Drop by teaspoon full onto a cookie sheet.  Bake for 7-8 minutes.  Let cool on a cooling wrack.  Once the cookies are completely cool, frost the bottom of half the cookies and put them together with the unfrosted to make a sandwhich.  Store in the fridge until ready to serve.



Frosting
4 oz. cream cheese, softened
2 tsp. vanilla
2 c. powdered sugar
2 tbsp. cornstarch
1/16 tsp salt


Mix until well combined and there are no cream cheese lumps.  You may use more or less sugar, depending on the thickness you want. Refrigerate it to get it to thicken up before spreading on the cookies.