Pumpkin Whoopie Pies

2 cups brown sugar

1 cup vegetable oil

2 eggs

1 -15oz can pumpkin purée

2 teaspoon vanilla extract, divided

3 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon + 1/2 teaspoon Pumpkin Pie Spice

2- 8oz packages cream cheese, softened

8 ounces unsalted butter, softened

1 1/3 cups confectioners sugar

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1. Preheat oven to 350ºF. Line 2 rimmed baking sheets with parchment paper or silicone baking mats.

2. In a large bowl combine the brown sugar, oil, eggs, pumpkin purée and 1 teaspoon vanilla extract. Beat well.

3. Fold in the flour, salt, baking powder, baking soda and 1 tablespoon Pumpkin Pie Spice. Mix until just combined.

4. Spoon 1/4 cup mounds of batter about 2 inches apart onto the prepared pans. Bake for 13-15 minutes or until cakes spring back when touched. Cool completely.

To Make Filling:

1. Combine the cream cheese and butter in the bowl of a stand mixer fitted with paddle attachment or with a hand-held mixer. Beat until light and fluffy, about 4 minutes.

2. Add in confectioner's sugar. Beat until smooth, about 3 minutes. Stir in remaining 1/2 teaspoon Pumpkin Pie Spice and vanilla extract.

To Assemble:

1. Spread 2 tablespoons of filling on flat sides of half of the cakes and top with the remaining cakes.

The whoopie pies will keep for up to 3 days wrapped in plastic wrap. Keep refrigerated.

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