Ginger Snap Pumpkin Whoopie Pies

Preheat oven to 350ºF.

In a large mixing bowl, cream together vegetable oil and brown sugar. Once smooth, add vanilla and lightly beaten eggs and mix until smooth.

In a small mixing bowl, combine all of the dry ingredients. Intermittently add dry mixture to oil and sugar mixture while beating, until combined. Take care not to over-mix. Using a spatula, fold pumpkin puree into batter until evenly combined.

Line a light-colored baking sheet with parchment paper and measure 1-tablespoon amounts of batter onto the pan, taking care to allow enough space between the cakes so that they don’t stick to each other. Bake at 350ºF for 12 minutes.

After 12 minutes, remove whoopie pie tops from the oven. Let sit for 1 minute then remove them from the pan and place on a cooling rack. Continue baking additional cookie sheets of whoopie pie cakes until all the batter is used.

While whoopie pie cakes are baking, make the frosting. Cream together butter and salt. Cream in vanilla. Intermittently add confectioner’s sugar while continuing to beat until smooth. Next, cream in milk, and then flour. Add liqueur. If you are planning to give some of your whoopie pies to children, set aside some booze-free frosting for them.

Once the whoopie pies are cool, make sandwiches by spreading icing in between two cakes.

For best storage, wrap each cake in plastic wrap and store them in the refrigerator for up to 1 week.