Pumpkin Whoopie Pies With Cream Cheese Filling - cooking recipe

Ingredients

FILLING
2 -8 ounces cream cheese, room temperature
1 cup powdered sugar
1/2 cup stick butter, room temperature
2 teaspoons vanilla extract
COOKIES
2 3/4 cups flour
4 1/2 teaspoons ground cinnamon
2 teaspoons baking powder
1 1/2 teaspoons ground nutmeg
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/4 cups butter, room temperature
1 1/2 cups sugar
3 tablespoons dark molasses, robust flavor
2 teaspoons vanilla extract
4 large eggs
1 1/4 cups canned pumpkin puree
1/2 cup buttermilk

Preparation

to prepare FILLING:.
preheat oven to 325*.whisk first 8 ingredients in medium bowl, using electric mixer, beat butter, sugar, molasses and vanilla in a large bowl -- to blend -- add eggs one at a time, beating till well blended after each addition -- beat in pumpkin. Beat in dry ingredients in 3 additions, alternately with buttermilk in 2 additiona, beating just until combined.
Line 2 rimmed baking sheets with parchment paper -- drop dough by rounded tablespoons onto prepared pans about 2\" apart.
bake cookie sheets one at a time until toothpick inserted near the center comes out clean -- about 13 minutes.cool cookies on sheets -- repeat with remaining dough --
spread 2 tbls filling on flat side of cookie.top with second cookie, forming sandwich -- .