Pumpkin Woopie Pies

1. Preheat oven 350 degrees. Coat two baking sheets with cooking spray or line with parchment paper and set aside.

2. In a large mixing bowl, use an electric mixer on medium speed to mix brown sugar, oil, and vanilla until well blended, about 3 minutes. Add eggs, one at a time, mixing until smooth after each egg. Add pumpkin and mix until incorporated.

3. In a separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Add half of the flour mixture to the pumpkin mixture and mix on medium speed until smooth. Scrape down sides with a rubber spatula add remaining flour mixture, and mix well.

4. Drop 2 Tbsp portions of batter onto prepared baking sheets (smaller if you want bite size pies). Leave 2 inches between each portion to allow for spreading. Bake 9-13 minutes until puffed and set but still soft when touched lightly with fingertips. Let cakes cool for 3 minutes on baking sheet before transferring to wire racks. Cool completely.

5. Prepare filling while cakes are cooling. In a large mixing bowl, use an electric mixer on medium speed to mix cream cheese and butter until creamy. Add vanilla and half the confectioners’ sugar - mix on low at first to combine, then on high until smooth. Add remaining confectioners’ sugar and mix until smooth about 3-4 minutes.

6. Assemble woopie pies. Serve immediately or wrap each whoopie pie individually in plastic wrap and store at room temperature for up to two days, or in freezer for up to two months.