Whoopie Pumpkin Pies

Set oven to 400.  Line parchment paper on baking sheets, bake cookies 3 inches apart.

Beat 1 stick unsalted butter (softened) and 1 1/4 cups sugar until light.  Beat in 1 large egg,

then 1 cup buttermilk at room temperature, and 1 teaspoon pure vanilla extract.

Whisk together 1 3/4 cups flour, 3/4 cup unsweetened cocoa powder,

1 1/2 teaspoons baking soda, 1/2 teaspoon baking powder

and a pinch of salt.  Gradually add the dry ingredients into wet batter; combine.  Drop 2 tablespoons of each scoop onto baking sheet parchment.

Bake until the edges are set but the cookies are still soft– Similar to this photo but this is not done enough…

These are.  They become like a devil’s food cake kind of a cookie– soft inside, excellent without the cream filling, but why not put it in between halves…  It’s good, too.

To make the filling, beat at room temperature 4 ounces cream cheese and 4 tablespoons unsalted butter. Slowly beat in 2/3 cup confectioners’ sugar; then 1/4 cup pure pumpkin, 1/4 teaspoon ground cinnamon and a pinch of salt.

Spread a heaping tablespoon of filling

on the flat side of each cookie; assemble.