Pumpkin Whoopie Pies with Cream Cheese Filling

I'm a baker who loves to bake with alcohol! Occasionally, I'll attempt to cook. Currently transferring all my saved recipes to here. Follow me on Instagram! Instagram.com/baking.boozy

subheading: Pumpkin Whoopie Pies:

3 cups (375 g) all-purpose flour, properly measured

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 Tablespoon pumpkin pie spice

2 cups (425 g) pure pumpkin purée, (one 15 oz can)

2 cups (400 g) packed light brown sugar

¾ cup (170 g) unsalted butter, room temperature

2 large eggs, room temperature

2 teaspoons vanilla extract

subheading: Cream Cheese Filling:

1 cup (225 g or 8 oz) block cream cheese, room temperature

¼ cup (57 g) unsalted butter, room temperature

2 cups (240 g) confectioners’ sugar, sifted

½ teaspoon pure vanilla extract

Pinch of salt

Directions at ifyougiveablondeakitchen.com

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