Pumpkin Whoopie Pies

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For the cakes:

Ingredients

1 stick unsalted butter at room temperature

1 cup firmly packed light-brown sugar

2 large eggs, room temperature, lightly beaten

1 cup canned pure pumpkin purée

2 teaspoons cinnamon

2 teaspoons ground ginger

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon table salt

1-2/3 cups all-purpose flour

Instructions

Preheat oven to 350°. Line two baking sheets with parchment paper.

In the bowl of a standing mixer with whisk attachment, mix together butter and brown sugar until smooth. Add eggs, pumpkin purée, spices, vanilla, baking powder, baking soda, and salt. Using a spatula, fold in flour.

With an ice-cream scoop, drop 6 generous mounds of batter, spaced evenly, onto each of two baking sheets. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely

For the filling:

Ingredients

8 ounces cream cheese, at room temperature

1/2 stick unsalted butter, softened

1/2 teaspoon vanilla extract

2 tablespoons maple syrup

3/4 cup powdered sugar

1/8 teaspoon table salt

Instructions

In the bowl of a standing mixer or with an electric beater, cream together cream cheese and butter. Add vanilla, maple syrup, powdered
sugar, and salt.

Mix on low speed until blended; then beat on medium-high speed until fluffy, about 2 minutes.

Spread the flat sides of 6 cakes with cream-cheese frosting. Top each with another cake.

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