Preparation Steps

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
• In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the milk, pumpkin puree, and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Drop rounded tablespoons of batter onto the prepared baking sheets, about 2 inches apart.
• Bake for 10-12 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
• While the cookies cool, prepare the frosting. In a large bowl, beat together the softened cream cheese and softened butter until smooth and creamy.
• Gradually beat in the powdered sugar until well combined. Stir in the vanilla extract and milk, adding more milk if needed to reach desired consistency.
• Once the cookies are completely cooled, spread frosting on the flat side of one cookie and top with another cookie to create a sandwich.
• Repeat with remaining cookies. Store whoopie pies in an airtight container in the refrigerator.