Pumpkin whoopie pies with cream cheese frosting

Heat the oven to 350F.

Sift the flour, baking soda, baking powder, salt, cinnamon, ginger and cloves into a large bowl and whisk to combine.

In a separate bowl combine the brown sugar, pumpkin puree, eggs, vegetable oil and vanilla and whisk smooth.

Pour the wet into the dry and stir gently with a spatula only until the streaks disappear; do not overmix.

Scoop about two tablespoons of batter per cake onto a lined baking sheet, leaving at least an inch and a half to two inches between them.

Optional: tamp the edges smooth with wet clean fingertips.

Bake one tray at a time at 350F for 12 to 15 minutes, until a skewer comes out clean; do not overbake.

Cream the room temperature butter with the softened cream cheese in the mixer until smooth, adding the vanilla.

Scrape the bowl, add the powdered sugar and mix until incorporated.

Mix on medium 30 to 90 seconds until light and fluffy.

Transfer the frosting to a piping bag with a 1A round tip, pipe onto one cake leaving space at the edge, and press a second cake on top.