Instructions

1. Preheat the oven to 350 degrees.
2. Using a stand mixer with the paddle attachment or a hand mixer, beat the butter and sugar on medium speed until light in color and fluffy, about 3 minutes.
3. Add the eggs and mix to incorporate.
4. Add the pumpkin and vanilla and mix to combine.
5. Sprinkle the flour over the top of the butter mixture, followed by the baking powder, baking soda, cinnamon, and salt. Mix until well incorporated, about one minute.
6. Using a jumbo cookie scoop (about two tablespoons), scoop the batter onto a baking sheet lined with parchment paper or silpat.
7. Bake for 10-12 minutes until the whoopie pies spring back slightly when pressed with your finger.
8. While the whoopie pies are cooling, make the frosting.
9. Use a stand mixer or electric hand mixer to beat the butter, whipping cream, cinnamon, and vanilla bean extract on medium-high speed until very light and fluffy, about 5 minutes.
10. Add the powdered sugar, starting with 2 1/2 cups, and beat for another 3-5 minutes. The filling should be very fluffy. If the filling is too thick, add a touch of cream and beat again. If it is too thin, add the extra 1/2 cup of powdered sugar and beat again.
11. When the cookies are cool, assemble by scooping a couple tablespoons of filling onto the flat side of half the whoopie pies. Press the flat side of the remaining whoopie pie halves onto the filling to make a whoopie pie sandwich.
12. Store whoopie pies in a covered container.