These are whoopie pies. They are delicious. Eat them all the time. I tried a variety of ways with these whoopie pies until I found the fluffliest cake and the richest pumpkin cream. The filling uses only a cup of canned pumpkin in the center and what are you going to do with the rest of the pumpkin? Using it in the batter brings the texture to perfection and minimizes pumpkin wasteage. The cookies themselves are not super sweet so it works especially well with the sweet cream filling.

Chocolate Whoopie Pies
For the cookies
1/2 cup coconut flour
1/2 cup cocoa
1/4 cup sweet white rice flour
1/2 teaspoon baking soda
1/2 cup sugar
pinch of salt
3/4 cup coconut oil
4 eggs
1/4 cup pumpkin
1/4 cup maple syrup

Preheat oven to 350. Line a cookie sheet with parchment paper. Combine all dry ingredients in a food processor. Add all wet ingredients and pulse together. Scoop scant tablespoons onto the prepared cookie sheet. Flatten lightly. Bake 8-10 minutes. Cool completely.

For the filling
2 cups butter, at room temperature (or butter substitute)
1 1/4-1 1/2 cups powdered sugar
1 cup canned pumpkin
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 Tablespoon milk (or milk substitute)

Beat the butter until smooth. Slowly add 1 1/4 cups of the powdered sugar. Add the pumpkin and spices and beat until smooth. If you want it sweeter, add more of the sugar. Add the milk if the filling is too thick to spread while sitting at room temperature. You can refrigerate up to a couple of days. Let come to room temperature when ready to use.

Assembly: Scoop a heaping tablespoon (or more) onto the center of the flat side of a cookie and place another cookie on top. Squeeze ever so gently to bring the filling out to the sides. Refrigerate until ready to eat.