Gluten Free Pumpkin Whoopie Pies

Ingredients

• 1 ½ sticks (6 ounces) unsalted butter, 1 stick melted, ½ stick softened
• 1 cup packed light brown sugar
• 2 large eggs, at room temperature, lightly beaten(or equivalent egg replacer)
• 1 cup canned pure pumpkin puree
• 1 tablespoon Gluten Free pumpkin pie spice blend
• ¼ teaspoon cinnamon
• 2 teaspoons Gluten Free vanilla extract, divided
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon plus 2 pinches salt
• 1-⅔ cups Gluten Free flour blend
• ½ teaspoon Xanthan Gum
• 4 ounces cream cheese, chilled
• 1 cup confectioners' sugar

Directions

1. Preheat the oven to 350°. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, cinnamon, 1 ½ teaspoons vanilla, the baking powder, the baking soda, xanthan gum and ¾ teaspoon salt. Using a rubber spatula, fold in the Gluten Free flour blend.
3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 12 minutes. Transfer to a rack to cool completely.
4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and ½ teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

A Recipe Conversion of an original by Paula Deen