Mini Pumpkin Whoopie Pies

I decided to make something a little non-traditional for my Thanksgiving potluck item.  I thought they tasted great, kind of similar to a bite of pumpkin cake roll.  I especially loved the cream cheese filling.  And I like that they are a nice small bite which is needed after the big Thanksgiving meal.  Gobble, gobble 'em up!

Mini Pumpkin Whoopie Pies
Makes 36 pies

Ingredients:
1/2 cup (1 stick) butter, softened
1&1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 can (15 oz) pure pumpkin
1&3/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt

Filling:
4 oz cream cheese, softened
4 tablespoons (1/4 stick) butter, softened
1 teaspoon vanilla extract
2 tablespoons maple syrup
1&1/2 cups powdered sugar

Directions:
Preheat oven to 350º and line 4 baking sheets with parchment paper or Silpat mats.

In the bowl of a standing mixer, beat the butter and sugar on medium speed for 2 minutes.  Add eggs, one at a time, and beat well after each addition.  Add the vanilla and pumpkin and beat until smooth.

In a separate large bowl, whisk together the dry ingredients.  Add dry ingredients to the pumpkin mixture and stir until combined.   Drop by tablespoon onto the baking sheets  (18 per pan) or using a piping bag for a rounder, smoother cookie.

Bake at 350º for 11-12 minutes or until a toothpick comes out clean.  Cool completely on wire racks.

To make the filling, beat the cream cheese and butter on medium speed until fluffy. Add the vanilla and maple syrup, and then gradually beat in the powdered sugar.

To assemble, spread or pipe the cream cheese filling on the flat side of one cookie.  Top with another cookie.  Store in fridge to prevent filling from getting too soft and melting.