Pumpkin whoopie pies

Ingredients

• 3 cups all purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1 15-ounce can pure pumpkin
• 1 1/2 cups sugar
• 1 1/4 cups vegetable oil
• 4 large eggs
• 1 teaspoons finely grated orange peel

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Preparation

• Preheat oven to 350°F. Lightly spray a whoopie pie pan with nonstick cooking spray.
• If not using a whoopie pie pan, use a large baking sheet lined with parchment paper.
• Whisk first 8 ingredients in large bowl. Using electric mixer, beat pumpkin, sugar, and oil in another large bowl.
• Add eggs 1 at a time, beating to incorporate between additions.
  
• Mix in orange peel. Add flour mixture; beat on low speed until just combined.
• Spoon 2 tablespoons of batter into each cavity of pan; spread batter to the edges.
• Cavity should be about 2/3 full. (If not using pan, drop 2 tablespoons of batter on to prepared baking sheet and flatten slightly with the back of a spoon).
• Bake for 8-10 minutes or until the top of the cake springs back when touched. Cool in pan 8 minutes. Remove cakes from pan and allow to cool completely on a wire rack before filling. Repeat process with remaining batter.
  
• To assemble pies, spread frosting (or pipe with a piping bag filled with frosting) on the flat side of half the cakes. Top each frosted cake with another cake.