Pumpkin Whoopie Pies

Preheat the oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.

In a large bowl, whisk together flour, salt, baking soda, baking powder, and spices. Set aside.

In a separate large bowl, whisk together the sugars and oil. Add pumpkin puree and whisk to combine thoroughly. Whisk in eggs and vanilla until combined.

Sprinkle flour mixture over pumpkin mixture and whisk until completely combined.

Use a cookie scoop to place dough onto prepared baking sheets, about 1 inch apart.

Bake each pan separately for 10-12 minutes, or until a toothpick inserted into the center of a cookie comes out clean. It might be a few minutes longer depending how big each cookie is.

Let cookies cool on pan for about 10 minutes. Transfer to wire racks to cool completely. Repeat with other pan.

To make the filling: Beat the butter until smooth. Add cream cheese and beat until combined. Add powdered sugar and vanilla and beat until smooth. If filling is too thin, place in the fridge for half an hour.

Turn half of the cooled cookies upside down. Pipe filling onto the cookies.

Place another cookie, flat side down, on top of filling. Press down slightly so that filling spreads to cookie edges.

Repeat until all cookies are filled and sandwich-like.

Refrigerate at least 1 hour before serving.