Pumpkin Whoopies

Anita made a batch of these for Thanksgiving. They came out great! Very moist and sweet!

Makes: 12
Prep time: 35 minutes
Cook time: 10-15 minutes
Printable Recipe

Ingredients:

• 1 1/2 sticks butter. 1 stick melted and 1/2 stick softened
• 1 cup light brown sugar
• 2 large eggs, at room temperature and lightly beaten
• 1 cup canned pure pumpkin puree
• 1 T pumpkin pie spice
• 1 1/2 t pure vanilla extract
• 1 t baking powder
• 1 t baking soda
• 3/4 t plus 2 pinches salt
• 1 2/3 cups flour
• 4 oz cream cheese, chilled
• 1 cup confectioner's sugar

1. Preheat oven to 350. Line two baking sheets with parchment paper.

2. Whisk together the melted butter and brown sugar in a large bowl. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon of the vanilla, the baking powder, baking soda and 3/4 teaspoon salt.

3. Fold in the flour using a rubber spatula.

4. Using a tablespoon, drop 12 same-size mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

5. Using an electric mixer, cream the softened butter with the cream cheese. Add the confectioner's sugar and the remaining salt and vanilla. Mix on low speed until well blended, then beat on medium-high speed until fluffy, about 2 minutes.

6. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.