Pumpkin Whoopie Pies

Directions

1. Set your oven to 350°F. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, allspice, cloves, and nutmeg.
2. In the bowl of a stand mixer with the whisk attachment, beat the brown sugar and softened butter on medium-high until combined. Add the eggs, pumpkin puree, oil, and vanilla, and beat until smooth. Reduce speed to medium-low and gradually add the dry ingredients, mixing just until combined. The dough should be smooth and sticky.
3. Transfer the dough to a gallon-sized freezer bag or piping bag. Snip about 1 inch off one corner. Pipe the dough onto two parchment-lined baking sheets, holding the tip straight down, to form rounds about 2 inches wide. Space them about 2 inches apart. Smooth the tops with the back of a spoon or a wet finger.
4. Bake the whoopie pies until they spring back when touched, 15 to 20 minutes.
5. Let them cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
6. In the bowl of a stand mixer with the whisk attachment, beat the cream cheese and butter on medium-high until smooth and creamy.
7. Add the confectioners’ sugar, cinnamon, vanilla, and honey, and continue beating until light and fluffy. Refrigerate until ready to use.
8. Turn half of the whoopie pies domed side down. Spread the filling on the flat sides. Top with the remaining whoopie pies, domed side up.