PUMPKIN-CHOCOLATE WHOOPIE PIES

PUMPKIN-CHOCOLATE WHOOPIE PIES
One word - AMAZING!  Small scoop is just the right size. Freezes well.
http://www.marthastewart.com/869109/pumpkin-chocolate-whoopie-pies

• 2 cups all-purpose flour (spooned and leveled)
• 2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 2 large eggs
• 3/4 cup pure pumpkin puree
• 1 cup packed light-brown sugar
• 1/3 cup unsalted butter, melted, plus 1/4 cup, room temperature
• 3/4 cup heavy cream
• 2/3 cup unsweetened cocoa powder
• 1 3/4 cups confectioners' sugar, plus more for serving

Directions

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. In a large bowl, whisk together eggs, pumpkin puree, brown sugar, melted butter, and 1/4 cup heavy cream. Add flour mixture to egg mixture and whisk just until combined.
2. Drop dough in 2-tablespoon mounds, 1 inch apart, onto two parchment-lined baking sheets. Bake until tops of cookies spring back when gently pressed, about 14 minutes, rotating sheets halfway through. Transfer to wire racks and let cool completely.
3. In a medium bowl, using an electric mixer, beat room temperature butter, 1/2 cup cream, cocoa powder, and confectioners' sugar on medium-high until fluffy, 2 minutes. Spread filling on flat side of half the cookies; sandwich with remaining cookies. To serve, dust with confectioners' sugar.