Pumpkin Whoopie Pies with Chocolate Cream Cheese Filling

Delicious. Thank you Shugary Sweets

For The Pies

1 cup brown sugar

1 cup granulated sugar

1 cup canola oil
1 can (15oz) pure pumpkin
2 eggs
1 tsp vanilla extract
3 1/2 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1 Tbsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp kosher salt

For the Filling:
1 pkg (8oz) cream cheese, softened
1/3 cup butter, softened
4 cup powdered sugar
1/3 cup unsweetened cocoa powder
3-4 Tbsp heavy cream
sprinkles

• In large mixing bowl, mix all ingredients for whoopie pies until blended. 
• Fill a large ziploc bag. Snip of corner of bag. 
• Pipe circles of filling, using a spiral rotation, onto a parchment paper lined baking sheet about 2 1/2 inch. Bake in a 350 degree oven for 12-15 minutes. 
• Remove and cool.
• When completely cooled, make filling. 
• Beat cream cheese and butter for 3 minutes in mixer. 
• Add powdered sugar, cocoa and heavy cream. 
• Beat an additional 3 minutes until fluffy. 
• Add more cream if necessary. 
• Scoop tablespoons of filling onto one whoopie pie and top it with a matching sized cookie. 
• Add sprinkles if desired.