Pumpkin Whoopie Pies for 25 Servings

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
2. In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
3. In a separate large bowl, whisk the melted butter and brown sugar until combined.
4. Add the egg, pumpkin puree, and vanilla extract to the butter mixture, beating until the mixture is smooth and mahogany-colored.
5. Gently fold in the dry ingredients using a spatula, stopping as soon as flour streaks disappear to ensure tender cakes.
6. Using a cookie scoop, drop rounded mounds of batter onto prepared sheets, spacing them 2 inches apart.
7. Bake for 10–12 minutes until edges are set and tops spring back when lightly touched.
8. Immediately transfer cakes to a wire rack and allow to cool completely before filling.
9. Beat the softened cream cheese and butter together until the mixture is pale and fluffy.
10. Gradually add the powdered sugar, ground cinnamon, vanilla extract, and heavy cream, beating until smooth and stable.
11. Pipe or spread the cinnamon cream cheese filling onto the flat side of one cooled cake and sandwich it with another cake.