Pumpkin Whoopie Pies

Ingredients:

• 1 ½ cups all-purpose or cake flour
• 1 ¼ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• pinch of ground nutmeg
• pinch of ground cloves
• ¾ cup brown sugar
• ¼ cup granulated sugar
• ½ cup sunflower oil
• 1 ½ cups pumpkin puree (fresh or canned)
• 1 egg (at room temperature)
• ½ teaspoon vanilla extract
• 2 tablespoons unsalted butter (at room temperature)
• 4 tablespoons cream cheese (at room temperature)
• 2 cups powdered sugar
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Instructions:

1. Turn the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a bowl, mix ½ cup sunflower oil with ¼ cup granulated sugar and ¾ cup brown sugar. Add 1 ½ cups pumpkin puree and mix. 
3. Add 1 egg, ½ teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground gingerpinch of ground nutmeg and pinch of ground cloves and incorporate very well.
4. Add the sifted dry ingredients (1 ½ cups all-purpose or cake flour, 1 ¼ teaspoon salt, ½ teaspoon baking powder and ¼ teaspoon baking soda) in 2 parts and mix without beating. You will have a soft mixture. Sift the flour mixture before or have it measured and sift it directly over the pumpkin batter, as I do.
5. Spoon tablespoons onto the prepared sheets, leaving an inch or two between them. 
6. Bake for 10 to 12 minutes, until dry and puffed. Let cool on a wire rack. 
7. Fill half the rounds with 2 teaspoons per cookie and cover with a plain round, making a sandwich. They are squishy.
8. Leftovers can be left covered at room temperature or refrigerated (my choice).
9. Beat 2 tablespoons unsalted butter and 4 tablespoons cream cheese until creamy and smooth. 
10. Add 2 cups powdered sugar little by little until it is very thick. Add more sugar if you want a thicker mixture.