Pumpkin Whoopie Pie

Yield: 1 dozen 4-inch pies
Baking temp: 375
Baking time: 10-12 minutes

Cookies
1½ cups (15-ounce can) pumpkin
2 large eggs
2 cups brown sugar
1 cup vegetable oil (I use 1 cup unsweetened apple sauce and it worked GREAT!)
2 tablespoons molasses or dark corn syrup
1 tsp salt
1 tsp ground cloves
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
3 cups unbleached all-purpose flour

Filling
1 tbls unflavored gelatin
2 tbls cool water
½ cup (1 stick) unsalted butter
½ cup cream cheese
2¼ cups confectioners’ sugar
2 tbls finely chopped crystallized ginger (I omitted this)

Preheat oven to 375. Lightly grease or line with parchment two large baking sheets

To make cookies: In a large bowl, beat together the pumpkin, eggs, brown sugar, oil, and molasses. Scrape down the bottom and sides of the bowl, then beat in the salt, spices, baking powder, and baking soda.

Add the flour to the wet ingredients and beat for 1 minute, until the mixture is well combined. Scrape the bottom ad sides of the bowl, then beat for a short time just to make sure everything is thoroughly mixed.

Use a ¼ measuring cup to drop the batter onto the prepared baking sheets, 2 inches apart to allow for spreading.

Bake the cookies for 10 to 12 minutes, until they feel firm to the touch; a slight indentation will remain when you press your finger in the center. Remove the cookies from the oven and transfer to a rack to cool while you prepare the filling.

To make the filling: In a small heatproof bowl, combine the gelatin and water and set aside for the gelatin to soften.

In a large mixing bowl, beat together the butter and cream cheese until fluffy.

Heat the gelatin and water very gently (in a larger bowl of hot water, or at low power in the microwave), stirring to dissolve the gelatin. Set it aside.

Add half the confectioners’ sugar to the butter/cream cheese mixture, beating well. Add the gelatin and mix to combine.

Add the remaining confectioners’ sugar, mixing until blended, then stir in the ginger.

To assemble: Spread the flat side of half the cookies with the filling, using 2 generous tablespoons of filling for eavh cookie. Top with the remaining cookies. For best storage, wrap each pie individually in plastic wrap.