adapted from several sources, see blog post

CAKES:
1/2 cup butter1 cup brown sugar, packed
1 teaspoon espresso powder, optional
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1 large egg
1/2 cup Dutch-process cocoa
2 1/3 cups all-purpose flour
1 cup milk

FILLING:
4 oz. cream cheese, room temperature
4 TB (1/2 stick) unsalted butter, room temperature
1/4 cup pumpkin puree
1/4 teaspoon pumpkin pie spice
1/8 teaspoon salt
1/4 teaspoon vanilla
1/3-1/2 cup confectioners sugar, or amount that tastes good to you!

For the cake:
Preheat oven to 350F and line 2 baking sheets with parchment paper.

In a large mixing bowl, beat the butter, sugar, espresso powder, baking powder, baking soda, salt and vanilla until smooth. Add the egg, beating until smooth. Add cocoa, and stir to combine. Add flour and milk alternately, beating until smooth.

Drop the dough by 1/4-cupfuls for large whoopie pies or by the tablespoon for mini-whoopie pies. Leave plenty of room between each cake, as they will spread. Bake larger cakes for 15-16 minutes, mini-cakes for 11-12 minutes, or until set and firm to the touch. Allow to cool partially on the baking sheet, then gently remove from the sheet and finish cooling on a rack.

For the filling:
Beat together the cream cheese, butter and pumpkin puree until smooth. Add the pumpkin pie spice, salt and vanilla. With mixer on low, slowly add confectioners sugar until you have reached the sweetness you desire. Beat until filling is light and fluffy. Pipe or spoon the filling onto the flat sides of the cakes. Sandwich the cookies and wrap individually in plastic wrap. Refrigerate until use.

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