Pumpkin Whoopie Pies in 42 Minutes

Instructions:

1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
2. In a separate larger bowl, cream the softened butter and sugar until pale and fluffy.
3. Beat in the egg and vanilla extract, then stir in the pumpkin puree until smooth.
4. Gradually fold in the dry ingredients until just combined; do not overmix.
5. Scoop about 2 tablespoons of batter per pie onto a parchment-lined baking sheet or into a whoopie pie pan, spacing them 2 inches apart.
6. Bake for 10–12 minutes until the tops spring back lightly when touched.
7. Prepare filling by beating chilled cream cheese and softened butter together, then mixing in powdered sugar, cinnamon, vanilla, and heavy cream until smooth.
8. Pipe filling onto the flat side of one cooled cake and top with another cake.