Pumpkin Whoopie Pies

For the pumpkin cookies:
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tbsp. cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp. vanilla extract

For the maple cream cheese filling:
3 cups powdered sugar, sifted
½ cup unsalted butter, at room temperature
8 oz. cream cheese, cold
2 tbsp. maple syrup
1 tsp. vanilla extract


To make the pumpkin cookies, preheat the oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk together the flour, salt, baking soda, baking powder and spices. Set aside. In a separate bowl, whisk sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
Transfer the cookie batter to a pastry bag fitted with a large plain round tip. Pipe small rounds of the batter onto the prepared baking sheets, about 1½-2 inches in diameter.
Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool on the pan for about 10 minutes. Transfer to a wire rack to cool completely. Repeat with remaining batter.
To make the filling, combine the butter and cream cheese in the bowl of an electric mixer. Beat on medium-heat speed until smooth, about 1-2 minutes. Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful not to overbeat the filling or it will lose structure. Transfer the filling to a pastry bag fitted with a plain tip.
To assemble, pair the cookies up by size. Pipe filling onto the flat side of one cookie of each pair, and sandwich together with the remaining cookie. Refrigerate for at least 30 minutes to firm before serving.


Recipe found here.