Pumpkin Whoopie Pies

Last night, my neighbor had an emergency. Her mixer had died on her, and she was in desperate need of finishing her yummy creation. I of course let her borrow mine (thank goodness her brother came too, that thing is heavy!). She came back about an hour later (brother and mixer in tow) and handed me a plate with two pumpkin whoopie pies on it. I laughed at her, told her all I needed was more sweets, and thanked her anyway.
My son was in the bathtub, so I had to rush back up to him asap. I ran up with the cookies in hand, took a bite, and oh.my.goodness. Heaven.
I let my little boy have a bite. Now this little guy is a picky eater. He eats well (his fav foods are peas and lima beans), but he doesn't like trying new things. I let him have one bite, and he was looking for more! I swear, yall, those two pies didn't stand a chance. They were gone in a matter of minutes.

So I know I said all of the recipes on here are tried and tested by me first... but I just can't hold out on yall. It's just too good for you to wait on me to try it (which by the way, I plan on doing within the next few days).  But hey, I ate it. Does that count?

My neighbor got the recipe from Martha Stewart and here it is:

Ingredients:

FOR THE PUMPKIN WHOOPIE COOKIES

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon ground cloves
• 2 cups firmly packed dark-brown sugar
• 1 cup vegetable oil
• 3 cups pumpkin puree, chilled
• 2 large eggs
• 1 teaspoon pure vanilla extract

FOR THE CREAM-CHEESE FILLING

• 3 cups confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon pure vanilla extract

Directions

1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
4. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Makes 12 Whoopie Pies.