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1
Prep the cookies first. Preheat your oven to 350u00b0.
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2
Line two baking sheets with parchment paper.
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3
In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger and cloves together and put aside.
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4
In a separate bowl, whisk the brown sugar and oil together until combined.
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5
Add the pumpkin puree and whisk to combine thoroughly.
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6
Add the eggs and vanilla and whisk until combined. (You may need to trade to a spatula here unless you have a large, sturdy whisk.).
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7
Sprinkle the flour mixture into the pumpkin mixture a half-cup at a time and whisk until completely combined. Do this until all flour is added and combined.
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8
Use a small ice cream scoop or a large spoon to drop heaping tablespoons of the dough onto prepared baking sheets, about one inch apart.
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9
Bake for 10 to 15 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean.
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10
Remove from the oven and let the cookies cool completely on the pan (or move them to a wire rack to reuse the sheet) while you make the filling.
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11
To make the filling, sift the confectioners' sugar into a medium bowl and set aside.
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12
In another bowl, beat the butter with an electric mixer until it's completely smooth, with no visible lumps.
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13
Add the cream cheese and beat until combined.
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14
Add the confectioners' sugar and vanilla and beat until smooth. Don't overmix the filling or it will lose its structure.
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15
To assemble the cookies, turn one cooled cookies upside down so the flat side facing up.
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16
Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie.
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17
Place another cookie, flat side down, on top of the filling.
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18
Press down slightly so that the filling spreads to the edges of the cookie.
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19
Repeat this until you use all your cookies.
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20
Chill the whoopie pies in the refrigerator for about 30 minutes to firm up before serving. They will keep for a couple days in the refrigerator if you don't eat them in one sitting.
