Pumpkin Whoopie Pies

My new love is whoopie pies, they are just like rearranged cupcakes, cake like cookies on the outside, and frosting in the middle! I found this recipe on the Martha Stewart website and these pumpkin whoopie pies are to die for! I love the ginger in the batter, it really adds a nice spiciness to the cookies. I think, maybe, I like these more than my pumpkin cupcakes...

For the cookies:

3 c. all purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 Tbs ground cinnamon
2 1/2 tsp ground ginger
2 1/2 tsp ground cloves
2 c. firmly packed DARK brown sugar
1 c. vegetable oil
3 c. pumpkin puree, like Libby's
2 large eggs
1 tsp vanilla extract

Preheat oven to 350.
Line two baking sheets with parchment or non stick baking mat.

In large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside.
In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

Using a 1 Tbs. scoop (I use the smallest scoop from Pampered Chef), drop Tablespoon size dollops of batter onto baking sheets about 1 inch apart. Batter will be smooth and little runny, this is ok. Bake until cookies just start to crack on top, about 12-15 minutes. Let cool completely.

For filling:

3 c. powdered sugar
1/2 c. unsalted butter, softened
8 oz. cream cheese, softened
1 tsp vanilla extract

Beat butter and cream cheese until smooth. Add powdered sugar and vanilla, beat until just smooth. Assemble the whoopie pies by placing about a Tablespoon of cream cheese filling onto one cookie, and then top with another cookie. Makes three dozen whoopie pies.