Chocolate Whoopie Pies with Pumpkin Cream Cheese Frosting

For the cookies:

1. Preheat oven to 400 degrees F. Spray a whoopie pie pan with non-stick cooking spray. Sift together the flour, cocoa powder, baking soda, salt, and baking powder in a large bowl, set aside.

2. In a separate bowl, using a hand mixer or stand mixer with the paddle attachment, cream together the butter and sugar. Add eggs, buttermilk, and vanilla. Beat until well-combined. Slowly add in the flour mixture until combined.

3. Drop approximately 2 leveled tablespoons of the batter into each cavity of the whoopie pie pan (or drop directly onto a greased cookie sheet if you don’t have a whoopie pan). After filling each cavity, bake for approximately 9-11 minutes. Cake should be “springy” to the touch. Let cool completely before frosting.

For the frosting:

1. Using a hand mixer or stand mixer with the paddle attachment, cream together the butter, cream cheese, and pumpkin. One cup at a time, add confectioner’s sugar. Add vanilla and pumpkin pie spice and mix until well-combined. If your frosting seems too liquidy, try sticking it in the fridge before filling your whoopie pies!!
2. Use a spatula or a piping bag to frost the bottom of one cookie, then add another cookie on top as a sandwich.