Pumpkin Whoopie Pies with Cream Cheese Filling

Heat the oven. Whoopies heat the oven to 190 c with racks in the now top and bottom thirds oil two baking sheets or sheet with parchment working in a large now bowl with a flexible spatula or now using a stand mixer fitted with now the flat beater or an electric now hand mixer mix the butter oil sugar now molasses cake enhancer baking powder bicarbonate of soda salt and spices until well mixed scrape the bottom and now sides of the bowl then beat in the eggs now one at a time until now the mixture is fluffy if using now a stand mixer use the flat now beater attachment throughout the whole process beat in the pumpkin until well mixed tip in the flour in two additions mixing well with now a flexible spatula after each now addition use a 4 tablespoon lift to deposit the thick batter onto now the prepared baking sheets about 67g now each leaving about 2 around each now mound you may have some batter remaining rest it aside to rest at room temperature now while the first two trays cook in the oven cook in the oven rotating top to bottom now and back to front now halfway through until the now whoopies are puffed and rest a slight indentation will remain now when you gently flatten them in the middle now 14 to 16 minutes take it out of the oven leave to go cold on the baking sheets for 5 now minutes then move to a rack to leave to now go cold completely once the baking sheets are leave to go cold portion and cook in the oven any remaining batter filling using a stand mixer now or an electric hand mixer mix now the cream cheese and now butter until smooth and fluffy mix in the icing sugar in two additions tip in the vanilla and xanthan gum increase now the speed to medim high and mix until now pale and fluffy 2 to 3 minutes mix in the crystallized ginger to assemble the now pumpkin whoopie pies portion a scant 2 tablespoons now about 30g of filling onto the flat side now of half of the cookies a 2 tablespoon lift is now a helpful tool here move the filled whoopie pies to now the refrigerator uncovered for about now 20 minutes which will help now the filling to firm up for now best storage wrap each pie in cling film want to make 30 smaller 2 1 now 2 pumpkin whoopie pies now use a heaping tablespoon lift to drop the batter onto now the pan in mounds slightly smaller now than ping pong balls about 26g each cook in the oven the whoopies for 10 now to 12 minutes until rest fill with a generous teaspoon now 12g filling and wrap and keep now as directed want to substitute whole wheat now flour for some or now perhaps all of the plain flour in this recipe for now best results see how to now substitute whole wheat flour for now white flour in baking want now to use fresh pumpkin pur now e rather than canned it now s simple to make your now own see how it s done.