Pumpkin Whoopie Pies
Make the cookies: Heat oven to 350° F with the racks in the upper and lower thirds. Line 2 large rimmed baking sheets with parchment. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.In a large bowl, whisk together the pumpkin puree, sugars, oil, egg, and vanilla until combined. Mix in the flour mixture until just moistened (do not overmix).Drop mounds of the dough (about 2 tablespoons each) onto the baking sheets, spacing them 2 inches apart. Bake until golden and firm to the touch, 12 to 14 minutes. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.Make the filling: With an electric mixer, beat the cream cheese, butter, confectioners’ sugar, and vanilla until fluffy, 2 to 3 minutes. Make the whoopie pies: Spread a heaping tablespoon of filling on the flat side of half the cookies. Top with the remaining cookies. If soft, chill for 20 to 25 minutes.Storage suggestion: Keep the whoopie pies refrigerated, between sheets of wax paper in an airtight container, for up to 1 day. Bring to room temperature before serving, if desired.