Pumpkin Whoopie Pies

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 15 oz pumpkin canned
• 4 cups confectioners' sugar 
• 4 oz cream cheese softened
• 2 large eggs 
• 13.5 oz flour all-purpose
• 2 cups brown sugar packed
• 0.3 cup marshmallow fluff 
• 1 tablespoon pumpkin pie spice 
• 1 teaspoon salt 
• 4 oz butter unsalted salted softened
• 1 teaspoon vanilla (I used my Mexican vanilla. Bueno!)
• 2 tsp vanilla extract 
• 1 cup vegetable oil 

Equipment

• bowl
• baking sheet
• oven
• hand mixer
• baking spatula

Directions

1. Preheat oven to 350 degrees and have ready two ungreased baking sheets.In a medium size bowl, mix together the flour, pumpkin pie spice, baking powder, baking soda and salt.In a large bowl, using a hand-held electric mixer, beat the eggs, brown sugar, oil and vanilla until smooth. Stir in the pumpkin. With a mixing spoon or rubber scraper, gradually add the flour mixture until blended.Drop by heaping tablespoons onto the baking sheets. Dampen your fingers with a little water and shape the pumpkin blobs so that they’re kind of round.
2. Bake for 12 minutes or until they appear set.
3. Let cool completely.To make the filling, beat the cream cheese, softened butter and vanilla in a bowl until light and fluffy.
4. Mix in sugar and beat until smooth.
5. Add the marshmallow fluff and beat until smooth. Spoon a heaping spoonful of filling between two cool cookies.