Fresh Pumpkin Mini Whoopie Pies
1 1/4 cups plus 2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground ginger
1 stick of unsalted butter, at room temp
1/2 cup sugar plus 2 tablespoons
1 tablespoon molasses
1 teaspoon vanilla
2 large eggs
1/2 cup plus 2 tablespoons fresh sugar pie pumpkin puree or 1/2 canned pumpkin
1/4 cup milk
Autumn Chip Spiced Cream Filling
4 oz. marscapone or cream cheese, softened
4 tablespoons butter, softened
2 cups confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/2 cup mini chocolate chips
Preheat oven to 350 degrees.Place all dry ingredients (except sugar) together in a bowl.
Using an industrial power mixer, beat butter, sugar, molasses and vanilla in large bowl to blend. Add eggs 1 at a time, beating until blended after each addition. Add fresh pumpkin puree.
Mix in dry ingredients alternately with milk till well blended and smooth around 35 seconds on a heavy duty mixer. Line large baking sheets with parchment paper. Drop dough by rounded teaspoon onto prepared sheets, spacing 2 inches apart, mold them with your fingers dipped in flour to be perfectly rounded and slightly flatten with finger tips.
Bake for 11 to 13 minutes, or till set in the middle of the cakes. Cool completely on wire racks before filling.
To make the filling, beat cream cheese and butter together on medium speed until well blended. Add sugar and spices, fold in chips.