Pumpkin Whoopie Pies

(Riely)

Cookie Ingredients:
3 cups flour
1 tsp salt
1 Tbsp cinnamon
1 Tbsp cloves
1 cup vegetable oil
2 large eggs
1 tsp baking powder
1 tsp baking soda
1 Tbsp ginger
2 cups packed dark brown sugar
3 cups pumpkin puree
1 tsp vanilla extract

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper, set aside. In a large mixing bowl mix flour, salt, baking soda, baking powder, cinnamon, ginger, and cloves, set aside. In a different bowl mix brown sugar and oil. Whisk in pumpkin, eggs, and vanilla until well combined. Sprinkle flour mixture over pumpkin mixture and fully blend. Drop scoops onto sheets 1 inch apart. Cook 10-12 minutes until they crack.

Frosting Ingredients:

4 oz cream cheese, softened

2 tsp vanilla extract

1/2 cup butter, softened

4 to 5 cups confectioner's sugar

Beat together cream cheese, butter, and vanilla in a bowl until light and fluffy. Mix in sugar in 1/2 cup at a time until spreadable.

Assemble: Turn 1/2 over and top with a generous amount of  frosting. Top and turn right side up.