Thought I'd Share...

This one's for Caitlin. I recently found a recipe in Rachael Ray's Every Day magazine for Pumpkin Whoopie Pies & thought I'd share it.

Ingredients:
1 1/2 Sticks unsalted butter, 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 Tablespoon Pumpkin pie spice
1 1/2 Teaspoon Pure vanilla extract
1 Teaspoon Baking powder
1 Teaspoon Baking soda
3/4 Teaspoon plus 2 pinches Salt
1 2/3 Cups Flour
4 Ounces Cream cheese, chilled
1 Cup Confectioners' sugar

Directions:
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in eggs, pumpkin puree, pumpkin spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
3. Using n ice cream scoop or tablespoon, drop 12 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, using 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 teaspoon 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 cream cheese frosting. Top each with another cake.