Pumpkin Whoopie Pies

This is actually a Rachel Ray recipe, which I typically don't love, but these were great! I loved the cream cheese icing with the pumpkin. The recipe said to make them HUGE, but I made them much smaller. Next time, I will try to make them prettier with the shape.

1 stick unsalted butter, melted

1 cup packed light brown sugar

2 large eggs at room temperature, lightly beaten

1 cup canned pumpkin puree

1 Tbsp pumpkin pie spice

1 1/2 tsp vanilla extract

1 tsp baking soda

1 tsp baking powder

3/4 tsp plus 2 pinches salt

1 2/3 cups flour

icing:

1/2 stick softened butter

4 oz cream cheese, chilled

1 cup confectioners sugar

In a large bowl, whisk together the melted butter and the brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 tsp vanilla, the baking powder, the baking soda, and 3/4 tsp salt. Using a rubber spatula, fold in the flour. Using an ice cream scoop or Tbsp, drop batter into mounds on a parchment lined baking sheet. Bake at 350 until springy, about 10 minutes. Transfer to a wire rack and cool completely.

For the icing, cream the 1/2 stick butter and cream cheese with an electric mixer. Add confectioner's sugar, 2 pinches salt, and vanilla. Mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes. Spread the flat side of the cakes with cream cheese frosting. Top each with another cake.

Enjoy these DELICIOUS fall treats!!