2 ¼ cups all-purpose flour

1 cup pumpkin puree (not pumpkin pie filling)

½ teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

⅛ teaspoon ground cloves

2 teaspoons vanilla extract

2 large eggs, beaten

¾ cup brown sugar

¾ cup white sugar

⅔ cup vegetable or safflower oil

8 ounces cream cheese, softened

3 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

2 ½ cups powdered sugar

1 pinch salt

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Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, combine pumpkin puree, eggs, both sugars, oil, and vanilla extract until smooth.
Gradually add dry ingredients to wet mixture, stirring until just combined.
Drop mounds of batter onto prepared baking sheets, spacing apart.
Bake 10–12 minutes, until set and springy. Cool completely on a wire rack.
For filling: beat cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar gradually, beating until fluffy.
Spread or pipe filling on flat side of one cookie, then sandwich with another.
Refrigerate whoopie pies for 30 minutes to set before serving.

Add a pinch of ginger for extra spice.

Mix in maple syrup or honey for a sweeter filling.

Roll edges of filling in nuts, mini chocolate chips, or sprinkles.

Reduced-fat cream cheese works for a lighter version.

Freeze individually wrapped pies for up to 2 months.