Pumpkin Whoopie Pie with maple-vanilla filling

• 2 cups all-purpose flour;

• 1 teaspoon baking powder;

• 1 teaspoon baking soda;

• 1 teaspoon ground cinnamon;

• 1/2 teaspoon ground ginger;

• 1/2 teaspoon salt;

• 1/2 cup butter, softened;

• 1 1/4 cups granulated sugar;

• 2 large eggs, at room temperature, lightly beaten;

• 1 cup pumpkin purée;

• 1 teaspoon vanilla extract—cream cheese filling: 4 ounces cream cheese, at room temperature; 6 tablespoons butter, softened; 1/2 teaspoon vanilla extract; 1 1/2 cups powdered sugar; 2 tablespoons maple syrup.

  STEPS:

• Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl.

• Beat butter and sugar in large mixer bowl on medium speed for 2 minutes.

• Add eggs, one at a time, beating well after each addition.

• Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 24 cookies are needed for the recipe.)

• Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely. Whip together cream cheese filling ingredients, make a sandwich with the cakes.