Here is the much requested recipe for Pumpkin Whoopee Pies. These were amazing! Cook's Illustrated has the best recipes ever!
Pumpkin Whoopee Pies
Makes 18 (This made more like 30 for me)
* 1 (15-ounce) can pumpkin puree
* 2 large eggs
* 3/4cup vegetable oil
* 2cups granulated sugar
* 2teaspoons vanilla extract
* 2teaspoons ground cinnamon
* 1/2teaspoon fresh ground nutmeg
* 4cups all-purpose flour
* 4teaspoons baking powder
* 2teaspoons baking soda
* 1teaspoon table salt
* 8tablespoons unsalted butter (1 stick), softened but still cool
* 4ounces cream cheese (1/2 package), at room temperature
* 3/4cup Marshmallow Fluff (3 1/2 ounces)
* 1/4teaspoon table salt
* 1teaspoon vanilla extract
* 1 1/4cups confectioners' sugar , sifted
1. For the cookies: Preheat oven to 375 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.
2. Mix pumpkin, eggs, oil, sugar, vanilla, cinnamon, and nutmeg together in large bowl until blended. Whisk flour, baking powder, baking soda, and salt together in medium bowl. Stir dry ingredients into wet ingredients until well incorporated.
3. Using small ice cream scoop (#30 is the perfect size) or tablespoon measure, drop 2 tablespoons of dough on prepared baking sheet. Spread the dough into 2-inch rounds about 1/2 inch thick and spaced 2 inches apart. Bake 10 to 14 minutes until lightly browned, rotating the baking sheets halfway through baking. Cool on cooling racks, still on parchment. Cool baking sheets (I run cold water over them until they are cool), line with fresh parchment paper, and repeat with remaining dough.
4. For the filling: Beat all ingredients except the confectioners' sugar together on medium/high speed with your mixer. Scrape down bowl. Reduce speed to low and gradually add confectioners’ sugar. Beat until smooth, about 1 minute.
5. Spread 2 tablespoons filling on center of flat side of one cookie. Place flat side of second cookie on filling and press cookies together to bring filling to edges. Repeat with remaining cookies and filling. (Cookies can be refrigerated in airtight container for up to 4 days).