Pumpkin Spice Whoopie Pies
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspooon ground nutmeg
1/8 teaspoon ground cloves
4 tablespoons (1/2 stick) butter, softened
1 cup granulated sugar
1/2 cup solid pack pumpkin
1/2 cup buttermilk
About 15 whoopie pies (30 cakes total).
Preheat oven to 350°F. Spray Whoopie Pie Pan with vegetable pan spray.
In medium bowl, combine flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves. In large bowl, beat butter and granulated sugar with electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
Add flour mixture to butter mixture alternately with pumpkin and buttermilk, mixing thoroughly after each addition.
Fill pan 1/2 full, spreading batter to edges of cavities.
Bake 7-9 minutes or until toothpick inserted in middle comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely before filling.
1 pkg. (8 oz.) cream cheese
½ cup confectioners’ sugar
½ teaspoon vanilla extract
Beat cream cheese, confectioners’ sugar, and vanilla together until well combined. To assemble, spread filling on one cake and sandwich with another.