Mini Pumpkin Whoopie Pies

From America's Test Kitchen Christmas Cookies

Makes 2 dozen sandwich cookies

Ingredients

• 1 cup (5 ounces) all-purpose flour
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup (5 1/4 ounces) granulated sugar
• 1 cup canned unsweetened pumpkin puree
• 6 tablespoons unsalted butter, melted and cooled, plus 4 tablespoons softened
• 1 cup (4 ounces) confectioners sugar, plus extra for dusting (optional)
• 4 ounces cream cheese, softened and cut into 4 pieces

Instructions

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350°. Line 2 baking sheets with parchment paper.
2. Whisk flour, pumpkin pie spice, baking soda, and salt together in medium bowl.
3. In a second bowl, whip eggs and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes.
4. Reduce speed to low, add pumpkin and melted butter, and mix until incorporated.
5. Slowly add flour mixture and mix until just combined, about 30 seconds.
6. Using pastry bag, pipe 1-tablespoon mounds of batter onto prepared sheets, spacing them about 1 inch apart.
7. Bake until set, 10 to 12 minutes, switching and rotating sheets halfway through baking.
8. Let cookies cool on sheets for 5 minutes. Transfer cookies to wire rack and let cool completely, about 45 minutes.
9. Using clean, dry bowl, whip softened butter and confectioners sugar on medium-high speed until light and fluffy, about 2 minutes.
10. Add cream cheese 1 piece at a time and mix until no lumps remain.
11. Spread scant tablespoon filling over bottoms of half of cookies, then top with remaining cookies to form sandwiches
12. Dust with confectioners sugar, if using, before serving.