Pumpkin Whoopie Pies

Directions

1. 1
   Preheat the oven to 350°F. Line two half sheet pans with parchment paper.
2. 2
   Sift together the flour, salt, baking powder, baking soda and spices. Set aside
3. 3
   In a large mixing bowl, cream the butter and brown sugar until light and aerated. Scrape down the sides and bottom of the bowl. With the mixer running, slowly add the oil.
4. 4
   Add the lemon extract. Scrape the bowl.
5. 5
   Add the eggs and mix to combine.
6. 6
   Alternate adding the flour mixture and pumpkin puree, starting and ending with the flour. Scrape the bowl between additions of flour.
7. 7
   For small whoopie pies, use a cookie scoop or tablespoon to scoop the dough onto a parchment lined baking sheet. Use a larger scoop or 1/4 cup measure to make large whoopie pies. Moisten your hand with water and tap the tops of the cookies to flatten slightly.
8. 8
   Bake until the cookies spring back when pressed in the center and are lightly browned around the edges, 10-12 minutes for small cookies or 12-15 minutes for larger cookies.
9. 9
   Cool completely before filling. At this point the cookies can be wrapped and kept at room temperature for up to 2 days or frozen for up to 3 months.
10. 10
    Combine the sugar, flour and salt in a saucepan, whisk to combine. Slowly whisk in the milk until smooth.
11. 11
    Heat the mixture over medium low, whisking constantly, until it begins to boil.
12. 12
    Continue to cook and stir for 2-3 minutes until it thickens to a pudding-like texture. Immediately remove from the heat.
13. 13
    Transfer to a bowl.
14. 14
    Add the vanilla and cool to room temperature.
15. 15
    In a mixing bowl, cream the butter until smooth. Scrape the bowl. With the mixer running, toss in the cream cheese and mix until smooth. Scrape down the bowl, switch to whisk and add the milk paste. Turn the speed to high and whip until light and fluffy.
16. 16
    Flip half the cookies over. Pipe or spoon a generous dollop of filling on the flat side of the flipped cookies and sandwich with the remaining cookies.
17. 17
    The cookies will keep for 3-4 days, refrigerated. Best eaten at room temperature.