Pumpkin Whoopie Pies

These are a must for Fall. They're fantastic. Make them as soon as possible.

The only thing I've changed from the original recipe is the baking time. I've done these in 3 different ovens at this point, and they always take at least 14 minutes.

Pumpkin Whoopie Pies
A variation on this recipe by Silvana Nardone and Christina Stanley-Salerno from RachaelRayMag.com



1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract, divided
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt, divided
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

Using an ice cream scoop or tablespoon, drop generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 14 minutes. Transfer to a rack to cool completely.

Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

Spread the flat side of half of the cakes with the cream cheese frosting. Top each with another cake.