Pumpkin Whoopie Pies

• 3 c. flour
• 1 stp baking powder
• 1 tsp baking soda
• 1 tbls cinnamon
• 1 1/2 tsp ginger
• 1 tsp cloves
• 1/2 salt
• 1 c. butter
• 2 c. brown sugar
• 2 large eggs
• 1 tsp vanilla
• 15 oz. can pumpkin puree

Filling : cream cheese frosting

Preheat oven to 350 F. Line two baking sheets with parchment paper.
In a large bowl sift together the dry ingredients.
In the bowl of your electric mixer, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the  vanilla and pumpkin. Beat in the flour mixture just until incorporated. Pipe heaping tablespoons of batter onto baking sheets, spacing about 2 inches apart. With a wet finger smooth the top of the cakes.
Bake for about 10 - 12 minutes or until the tops of the cakes, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely. When cool spread cream cheese frosting on one side and then sandwich another cake on top. Repeat.