Pumpkin Whoopie Pies

For the cakes:
Preheat the oven to 350 F.

Add the egg and sugar to a mixing bowl and cream together using a stand or hand mixer. Beat in the butter and then beat in the vanilla and then beat in the pumpkin puree.

In a separate bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Beat the dry ingredients into the wet.

Using a spoon or scoop, drop balls of dough onto a baking sheet lined with parchment paper. You can make the cakes any size you like but I used a 1 ounce size scoop. Leave a couple of inches between each cake since they will spread. Bake for 10-12 minutes. Remove pan from oven and set on a rack. Allow the cakes to cool completely.

For the filling:
In a medium sized bowl beat together the Marshmallow Fluff, powdered sugar, butter, vanilla, milk and salt until smooth.

For the assembly:
When the cakes are cooled, place about a teaspoon of filling onto the bottom of half of the cakes and top each with another cake, making a sandwich.

I used a 1 ounce scoop for the cakes and got 24 cake halves which resulted in a dozen whoopie pies.