Pumpkin Salted Caramel Whoopie Pies

Instructions

1. To make the cookie portion, preheat the oven to 350° F. Line a baking sheet with parchment or a sil-pat and set aside.
2. In a medium bowl, whisk together the flour, salt, baking soda, baking powder and spices. Set aside.
3. In a large bowl, whisk sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and mix until smooth and well-combined. Gradually mix the flour mixture into the pumpkin mixture, stirring until just combined.
4. Use a small ice cream scoop to drop a heaping tablespoon of dough onto the baking sheet, about 1 inch apart.
5. Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool on the pan for 5-10 minutes.
6. Transfer to a wire rack to cool completely. Repeat with remaining dough.

For the filling:

1. In a large bowl use an electric mixture and beat the butter and cream cheese until smooth. Add the powdered sugar, caramel sauce and vanilla and beat until smooth. You can add the rest of the powdered sugar at this point if you want a firmer filling. (It depends on the thickness of the caramel sauce you use.)
2. To assemble pipe filling onto the flat side of one of the cookies and place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges. Repeat until all the cookies are used. Refrigerate for at least a half hour before serving to allow the filling to firm up a bit.