pumpkin whoopie pies

Whoopie pies are a regional treat in the United States. Recently, boutique bakeries, blogs, and other cooking media (TV shows, magazines, etc.) have brought the strange-named dessert beyond places like Southeastern Pennsylvania. This version is especially great for the fall, with its pumpkin roll-like combination of moist pumpkin cake and cream cheese frosting.

PUMPKIN WHOOPIE PIES (makes a lot, depending on size)

3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 Tbsp cinnamon
1 Tbsp ground ginger
1 Tbsp ground cloves
2 cups packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 tsp vanilla

PREHEAT oven to 350°F. Line two baking sheets with parchment paper or a non stick baking mat.

WHISK together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves in a large bowl; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

DROP heaping tablespoons on prepared sheets about 1 inch apart, using a small ice cream scoop with a release mechanism, if available. Cook about 15 minutes, until toothpick inserted in the center comes out clean. Cool on pan

filling:
3 cups powdered sugar
½ cup butter, softened
8 ounces of cream cheese, softened
1 tsp vanilla

SIFT powdered sugar; set aside. In the bowl of an electric mixer, beat butter until smooth. Add cream cheese and beat until combined. Add powdered sugar and vanilla, beating just until smooth.

ASSEMBLE the whoopie pies when the cookies are cool. Spoon or pipe a large dollop of filling on ½ of the cookies. Sandwich with remaining cookies and press down slightly.

REFRIGERATE for 30 minutes before serving.