Instructions

1. Preheat oven to 350 degrees F.  Spray a whoopie pie pan** with cooking spray and set aside.
2. In a large bowl combine flour, cinnamon, baking powder, baking soda, salt, ground ginger and ground cloves.
3. In another large bowl beat brown sugar, oil, butter, pumpkin, eggs and vanilla.
4. Make a well in the dry ingredients and pour in your wet ingredients.  Stir until just combined
5. Using a medium cookie scoop (1 1/2 tablespoons) place batter into wells of pan.  Bake in oven for 8-9 minutes or until a toothpick comes out clean.  Set aside to cool completely

Coffee Buttercream

1. Into the bowl of your stand mixer fitted with the paddle attachment or in a large bowl, beat cream cheese and butter together, on medium speed, for 1 minute, until creamy.
2. Turn the mixer down to low and using 1 cup at a time, start to add your powdered sugar.  Mix well in between.  Add in coffee extract and beat until fluffy, about another minute.

Assembly

1. When the whoopie pies are cooled, pipe the coffee buttercream onto the bottom of your whoopie pies and place on the top whoopie pie to create a sandwich.