Pumpkin Whoopie Pies

Pumpkin Whoopie Pies
2 egg yolks
2 cups brown sugar
1 cup vegetable oil
2 cups cooked pumpkin (can use canned – not pumpkin pie)
1 teaspoon vanilla extract
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 cups flour
For filling:
6-8 ounces cream cheese
1/2 cup of butter
1 teaspoon vanilla extract
1 lb powdered sugar
milk as needed

Beat egg yolks, brown sugar and oil together until smooth. Add pumpkin. Sift together dry ingredients; add gradually to wet mixture. Mix well.
Drop by heaping tablespoon onto a greased cookie sheet, 3 inches apart. Spread slightly with back of spoon. Bake at 350 degrees for 12 to 15 minutes. Cool.
While cookies are baking, mix together filling ingredients in medium bowl. Add milk as needed by the tablespoon for correct spreading consistency — mixture should be thick.
When cookies are cooled, spread the filling between two cookies and form a sandwich.
Depending on the size, you’ll get from 10 to 18 sandwiches.

Tip: These freeze well and could be used for ice cream sandwiches; replace the filling with slightly softened ice cream (dulce de leche is our favorite; butter pecan or vanilla works well, too).

Recipe from http://www.jannorris.com/