PUMPKIN WHOOPIE PIES

FILLING:

2 8 oz pkgs room temp cream cheese

1 C powdered sugar

1 stick room temp unsalted butter

2 t vanilla extract

COOKIES:

2 3/4 C flour

4 1/2 t cinnamon

2 t baking powder

1 1/2 t nutmeg

1 1/2 t ginger

1 t baking soda

1 t salt

1/2 t cloves

2 1/2 sticks room temp unsalted butter

1 1/2 C sugar

3 T dark molasses

2 t vanilla extract

4 large eggs

1 1/4 C canned pure pumpkin

1/2 C buttermilk

FOR FILLING:

Beat all ingredients in medium bowl until combined and smooth.

FOR COOKIES:

Preheat oven to 325 degrees.  Whisk first 8 ingredients in medium bowl.  Using electric mixer, beat butter, sugar, molasses and vanilla in large bowl to blend.  Add eggs 1 at a time, beating until blended after each addition.  Beat in pumpkin.  Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions, beating until just combined.  Line two rimmed baking sheets with parchment.  Drop dough by rounded tablespoonfuls onto prepared sheets, spacing 2 inches apart.  Bake cookies 1 sheet at a time until toothpick inserted into center comes out clean; about 13 minutes.  Cool cookies on sheet.  Repeat with remaining dough.  Spread 2 tablespoons filling on flat side of cookie.  Top with second cookie, forming sandwich.  Repeat with remaining cookies and filling.