Pumpkin Whoopie Pies

Makes 12
Prep time - 35 minutes
Bake time - 10 minutes

1 1/2 sticks (6 ox) unsalted buter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 T pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teasp baking powder
1 teasp baking soda
3/4 teasp plus 2 pinches salt
1 2/3 C flour
4 oz cream cheese, chilled
1 C confectioner's sugar

1) Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

2) In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teasp vanilla, baking powder, baking soda, and 3/4 teasp salt. Use a rubber spatula to fold in the flour.

3) Use an ice cream scoop or tablespoon, drop 24 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

4) Meanwhile, use an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches of salt and 1/2 teasp vanilla. Mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

5) Spread the flat side of 12 cakes with the ice cream cheese frosting. Top each with another cake.