Pumpkin Whoopie Pies

375 g flour

1 T pumpkin pie spice
1 t baking powder

1 t baking soda

1 t salt

400 g brown sugar

3/4 C vegetable oil

1/4 C butter, melted and cooled

2 eggs

26 oz pumpkin purée

1 1/2 t vanilla

4 T butter

4 oz cream cheese, cold

1 T maple syrup

1/2 t pumpkin pie spice
1/8 t salt

437 g powdered sugar

Line baking sheet with parchment and preheat oven to 350.
Whisk together flour, spice, leavenings, and salt.
Separately, beat together brown sugar, oil, and butter.
Beat in eggs, one at a time.

Beat in pumpkin and vanilla for 1 min.

Beat in dry ingredients, just until combined.

Using a doser, drop rounded scoops on baking sheet.

Bake 12-14 mins, or until tops spring back.

Set aside and let cool.

Meanwhile, brown butter.

Once golden, let cool 15 mins.

Beat with cream cheese until fluffy, about 2 mins.

Beat in maple, pumpkin pie spice, salt, and powdered sugar.
Fill whoopie pies with piping bag.
Sprinkle with additional powdered sugar.

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