Pumpkin Whoopie Pies With Cream Cheese Filling

came from a Bon Appetit magazine..October 2005 this makes about 24

• Ready In: 50 mins
• Serves: 24

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

Directions

1. to prepare FILLING:.
2. 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.
3. Line 2 rimmed baking sheets with parchment paper -- drop dough by rounded tablespoons onto prepared pans about 2" apart.
4. 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 --
5. spread 2 tbls filling on flat side of cookie.top with second cookie, forming sandwich -- .