Holy Pumpkin

Last night I was at the ladies bible study and had the pleasure, and I mean pleasure, of indulging into one of these babies.  Let me just say this to wet your whistle - if you don't know what a whoopie pie is you are missing out and will be sorely mistaken if you don't try this recipe out.  Not only is it appropriate for Halloween and Thanksgiving, but it actually tastes like fall!  To persuade you further, know that I am not a sweet lover when it comes to baked goods.  I generally don't have an aching for cookies or ice cream or pies or cakes, but this particular morsel caught my attention.  It is just so so good, so please, just eat it.  Don't look at the butter & sugar & all that jazz - JUST EAT IT!  You know you want to.  On another note, IKEA has their fabulously famous Christmas ginger snaps out and ready for sale in the cutest holiday cookie tins.  I already picked up a tin and will probably buy more as gifts - great little salty-sweet cookies. Mmmm mmmm mmmmm.  (I realize this statement is somewhat contrary to me not being a sweet lover, but these  cookies are more like ginger crackers so there.)

INGREDIENTS:

• 1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
• 1 cup packed light brown sugar
• 2 large eggs, at room temperature, lightly beaten
• 1 cup canned pure pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon plus 2 pinches salt
• 1-2/3 cups flour
• 4 ounces cream cheese, chilled
• 1 cup confectioners' sugar

Get ahead
Freeze the whoopie pies for up to three days.

DIRECTIONS:

1. Preheat the oven to 350°. Line two baking sheets with parchment 
   paper.
2. In a large bowl, whisk together the melted butter and brown sugar 
   until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 
   1 teaspoon vanilla, the baking powder, the baking soda and 3/4 
   teaspoon salt. Using a rubber spatula, fold in the flour.
3. Using an ice cream scoop or tablespoon, drop 12 generous mounds 
   of batter, spaced evenly, onto each baking sheet. Bake until springy 
   to the touch, about 10 minutes. Transfer to a rack to cool completely.
4. Meanwhile, using an electric mixer, cream the softened butter with
   the cream cheese. Add the confectioners' sugar and the remaining
   2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until 
   blended, then beat on medium-high speed until fluffy,
   about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. 
   Top each with another cake.