Pumpkin Whoopie Pies (Gobbs) - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon powdered sugar
1/2 teaspoon salt
9 eggs
1 1/2 cups sugar
1 (15 ounce) can pure pumpkin puree
16 ounces cream cheese, at room temperature
1 cup powdered sugar
4 ounces unsalted butter, at room temp
2 teaspoons vanilla

Preparation

Cake:.
Preheat oven to 375f.
Combine flour,baking powder, baking soda, cinnamon, nutmeg & salt & set aside.
Beat eggs on medium speed & slowly add sugar until combined & slightly thickened.
Add pumpkin & beat to combine thoroughly.
Add dry ingredients to pumpkin mixture & mix gently until just combined (no longer).
Place parchment paper on baking sheet & dollop heaped tablespoons of mix about 2 1/2 inches round onto tray (about 10-12 per tray).
Bake for 13-15 minutes until cakes spring back when touched.
Remove cakes & paper from tray to cool.
When cooled completely, dust with powdered sugar using sieve & turn half of the cakes over to have the flat side up.
Filling:
Combine cream cheese, butter, vanilla, powdered sugar & beat on medium high speed until combined.
Put mix into piping bag or zip lock bag with one bottom corner snipped off & squeeze about 3 tablespoons of filling onto the flat side of half the cakes.
Top with the dry half of the cakes & push gently to fill out your pies.
Keep chilled in air tight container.