Classic—as a kid I loved a good chocolate whoopie pie, but my love of fall inspired this awesome treat.

It’s no secret that I am not a fan of pumpkin flavor, but this takes it up a notch. The cream cheese mixed in with the pumpkin batter makes it taste like a pumpkin roll without it being in roll form.

These are perfect wrapped in plastic wrap and packed in kids lunches or even an afternoon treat at the office.

Ingredients:

Pumpkin Whoopie Pies

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 Tablespoon pumpkin pie spice
• 2 cups pure pumpkin purée, (one 15 oz can)
• 2 cups packed light brown sugar
• ¾ cup unsalted butter, room temperature
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract

Cream Cheese Filling

• 1 cup (225 g or 8 oz) block cream cheese, room temperature
• ¼ cup unsalted butter, room temperature
• 2 cups confectioners’ sugar, sifted
• ½ teaspoon pure vanilla extract
• Pinch of salt

Directions:

• Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
• In a large bowl, whisk together flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside.
• In the bowl of a stand mixer (or using a hand mixer), beat butter and brown sugar on medium-high speed until light and fluffy, about 3 minute. Add pumpkin, eggs and vanilla. Mix until smooth. Scrape down the sides of the bowl as needed.
• Add dry ingredients to wet ingredients and mix just until combined.
• Use a medium cookie scoop to transfer batter to prepared pan, leaving 2 inches of space between each scoop Bake at 350℉ for about 12 to 14 minutes. They are done when they are soft and slightly springy. Transfer to a wire rack to cool completely.
  In the bowl of a stand mixer (or using a hand mixer), beat cream cheese and butter until creamy. Add confectioners’ sugar and mix until combined.
• Finally, mix in vanilla and a pinch of salt.
  
• Transfer frosting to a piping bag fitted with desired tip. Match up the whoopie pies so the pairs are similar size. Pipe frosting to the bottom of one cookie, then press the bottom of the matching cookie gently on top to create a sandwich. Repeat with remaining cookies.