Pumpkin chocolate whoopie pies

Ingredients

• •2 cup all-purpose flour, (spooned and leveled)
• •2 teaspoon pumpkin pie spice
• •1 1/2 teaspoon baking powder
• •1/4 teaspoon fine salt
• •2 eggs
• •3/4 cup pure pumpkin puree
• •1 cup light-brown sugar, packed
• •1/3 cup unsalted butter, melted, plus 1/4 cup, room temperature
• •3/4 cup heavy cream
• •2/3 cup unsweetened cocoa powder
• •1 3/4 cup confectioners' sugar, plus more for serving

Steps

1. 1Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. In a large bowl, whisk together eggs, pumpkin puree, brown sugar, melted butter, and 1/4 cup heavy cream. Add flour mixture to egg mixture and whisk just until combined.
2. 2Drop dough in 2-tablespoon mounds, 1 inch apart, onto two parchment-lined baking sheets. Bake until tops of cookies spring back when gently pressed, about 14 minutes, rotating sheets halfway through. Transfer to wire racks and let cool completely.
3. 3In a medium bowl, using an electric mixer, beat room temperature butter, 1/2 cup cream, cocoa powder, and confectioners' sugar on medium-high until fluffy, 2 minutes. Spread filling on flat side of half the cookies; sandwich with remaining cookies. To serve, dust with confectioners' sugar.