Pumpkin Spice Whoopie Pies

Sift together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves into a bowl. Set aside.

In another large bowl, beat the butter and sugars together until light and fluffy with a hand mixer, about 3-4 minutes. Slowly add in the oil and beat to combine. Add in the eggs one at a time, beating well after each addition. Finally, beat in the pumpkin puree.

Next, alternately add in dry mixture (in 3 additions) and cream (in 2 additions), beginning and ending with the dry mixture. Mix to evenly combine together, but be careful not to over-mix the mixture. Chill the batter in the refrigerator for at least 1 hour.

Preheat oven to 350ºF and line baking sheets with parchment paper. Using a 1-ounce disher, scoop batter out onto prepared pans, spacing them 1 1/2 inches apart. Let stand for 10 minutes.

Bake cakes for 15-17 minutes, rotating the pans halfway through cooking. Allow to cool on rack completely before sandwiching icing or, my favorite, homemade marshmallow cream (see my recipe box) in between!

Adapted from Bon Appetit.