Mini Pumpkin Whoopie Pies

We ate our way through the cupcake craze.  So what's the next great thing?  Whoopie Pies!  An old school classic has been brought back into the spotlight.  Lets all make some whoopie!


Mini Pumpkin Whoopie Pies
recipe courtesy of Delish.com
http://www.delish.com/recipefinder/pumpkin-whoopie-pies

Ingredients:
15 oz. can pumpkin
2 cups packed brown sugar
1 cup vegetable oil
2 large eggs
1 tsp. vanilla extract
3 cups flour
1 1/2 tsp. cinnamon
1 1/2 tsp. ground ginger
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cloves

Directions

1. Preheat oven to 350ºF. Line two baking sheets with parchment paper or grease with vegetable shortening. In large bowl, beat together pumpkin, brown sugar, oil, eggs and vanilla extract with electric mixer until blended.
2. In a separate bowl, whisk flour, cinnamon, ginger, baking soda, baking powder, salt and cloves. Add to pumpkin mixture and beat until smooth.
3. Drop batter by tablespoons onto prepared pans. Bake 10 to 12 minutes, rotating pans halfway through, until tops spring back when lightly touched. Remove from pans to wire racks to cool completely.
4. Meanwhile, beat together all filling ingredients with electric mixer on high speed until fluffy. Spread 1/2 tsp. filling onto flat side of one cookie and top with another. Repeat with remaining cookies and filling.

Hint:  I use a pastry bag to pipe the batter onto the cookie sheets.  This will give you a more uniform cookie.