Pumpkin Whoopie Pies

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Recipe from Food Network.

The recipe below is modified to a 1/2 batch. See link above for full batch.

1.5 cups all-purpose flour (I use 3/4 cup whole wheat pastry and 3/4 cup all-purpose)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoons cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves
1 cup packed dark-brown sugar (I use 3/4 cup)
1/2 cup vegetable oil
1 can pumpkin puree, chilled
1 large egg
1/2 teaspoon vanilla extract
Line two baking sheets with parchment paper.
In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together and set aside.
In a separate bowl, whisk the brown sugar and oil together until combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
Use a medium ice cream scoop with a release mechanism to drop the dough onto prepared baking sheets, about one inch apart.
Bake for 12-15 minutes, or until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean.
Remove from the oven and let the cookies cool completely on the pan while you make the filling.
Assembling the Whoopie Pies:
Turn half of the cooled cookies upside down (flat side facing up).
Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie.
Place another cookie, flat side down, on top of the filling.
Press down slightly so that the filling spreads to the edges of the cookie.
Repeat until all the cookies are used.
Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.
The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator.
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