Pumpkin Whoopie Pies

{pumpkin pie has met its match}
I saw these when I was browsing... somewhere out there in cyberspace. And all it took was one look, and I was immediately head over heels and the site was saved in my bookmarks three seconds later. To say that I was excited to try this out, is an understatement. This definitely worked as a great test run for YW's In Excellence in two weeks- I'm in charge of treats, and I've been brainstorming ideas for the evening, and these I think are in my top 5. 

Ingredients:
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1/2 tablespoon ginger
1/2 tablespoon ground cloves
1 cup brown sugar
1/2 cup oil
1 1/2 cups canned pumpkin
1 egg
1/2 teaspoon vanilla

For the frosting:
1/4 cup butter, at room temperature
1 8oz package cream cheese, at room temperature
3 cups powdered sugar
1 teaspoon vanilla

Directions:
Preheat oven to 325F. Combine flour, salt, baking powder, baking soda, and spices in a bowl, and whisk together. In another bowl, beat brown sugar and oil until combined, then add the pumpkin, and whisk together. Add vanilla and the egg, and mix again until combined. Fold in dry ingredients until incorporated. Line two cookie sheets with parchment paper. Use a melon baller (or something that measures 2 tablespoons) to scoop the batter on to the cookie sheet- two inches apart. Bake for 9-10 minutes, OR until a toothpick comes out clean. Let cookies sit for 5 minutes before moving to a wire wrack to cool. 
To make the frosting, beat the butter until creamy, about 30 seconds, then add in the cream cheese. Beat on medium for about 1 minute until mixture is creamy and fluffy. Add powdered sugar and vanilla, and beat again until desired consistency. If too thick, add a couple teaspoons of milk and if too runny, add 1/2 cup powdered sugar. 

Once the cookies are cooled, and the frosting is all frosting-y, using a small spoon, scoop up some frosting and dollop it on the flat underside of one cookie, and sandwich it with another cookie, flat sides together. Repeat. If you wanted to get fancy, you could pipe the frosting.

Once they are all assembled, put them in the fridge for at least 30 minutes before serving!

Just a tip: if the tops of your little cookies are a bit rigid from sticking to the utensil you used to scoop them onto the baking sheet- before baking, dip the tips of your fingers in water and smooth out the little peaks. 
Source: Teenie Cakes