Pumpkin Whoopie Pies with Cinnamon Creme Filling

Pumpkin Cookies
Ingredients:

• 3c flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 1/2-3 Tbsp cinnamon
• 1 tsp ground ginger
• 1 tsp nutmeg
• 1/4tsp cloves (optional, but recommended)
• 1c granulated sugar
• 1c brown sugar, firmly packed
• 1/2c canola oil
• 1/2c applesauce
• 3 cups pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract

Directions:

1. Line two baking sheets with parchment paper or spray with cooking spray. in a large bowl, sift together flour, salt, baking soda, baking powder, and spices. set aside.
2. In a separate bowl, whisk sugars, oil and applesauce together. add the pumpkin puree and whisk to combine thoroughly. add the eggs and vanilla and whisk until combined.
3. Add flour mixture over the pumpkin mixture and stir until completely combined.
4. Scoop batter onto a cookie sheet in heaping tablespoons, about 1 inch apart. bake at 350 degrees for 12-14 minutes, or until a toothpick comes out clean.

Cinnamon Cream Filling

Ingredients:

• 1 (8oz) pkg cream cheese (i used light/neufchatel), softened
• 6Tbsp butter, softened
• 3-4c powdered sugar
• 1 tsp vanilla
• 1-1 1/2Tbsp cinnamon

Directions:

1. Cream butter and cream cheese together so there are no lumps. (Getting the cream cheese softened is the key).
   
2. Stir in vanilla and cinnamon. stir in powdered sugar 1 cup at a time.
   
3. If you wanted to be real intense, you could even sprinkle the tops of the cookies with powdered sugar or powdered sugar mixed with cinnamon.

Makes about 2 1/2 dozen whoopie pies
(using 2 cookies per whoopie pie)