At our last voiceover workshop I brought a batch of these whoopie pies to share with the class and they were a huge hit. If you're looking for a spicy, ooey- gooey treat, these spicy pumpkin pies will make you say "whoopie" at first bite.

Pumpkin Whoopie Pies

Makes two dozen

FOR THE CAKES:

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking power

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground ginger

1 cup unsalted butter, at room temperature

2 cups light brown sugar

1 (15-ounce) can unsweetened pumpkin puree

2 large eggs

1 teaspoon pure vanilla extract

FOR THE FILLING:

2 egg whites

1/4 cup milk

2 teaspoons pure vanilla extract

1 pound confectioners' sugar

1 1/2 cups solid vegetable shortening.

Preheat the oven to 350. Line two sheet pans with parchment paper.

Make the cakes: In a small bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, cloves and ginger.

Using an electric mixer fitted with a paddle attachment, cream the butter and brown sugar on high speed until ight and fluffy, 3 to 4 minutes. Add the pumpkin, eggs and vanilla and beat on medium speed until well blended, scraping down the sides as needed. On low speed, add the dry ingredients and mix until just incorporated.

Place heaping tablespoons of the batter 2 inches apart on the sheet pans. Bake for 10 to 12 minutes, or until the opts spring back when touched. Transfer to a cake rck to cool completely.

Make the filling: Using an electric mixer, beat the egg whites until frothy. On medium speed, add the milk, vanilla and 2 cups of the confectioners' sugar and beat until blended, 1 to 2 minutes. Add the shortening and remaining 2 cups confectioners' shugar and continue beating until creamy and smooth.

Spread a heaping tablespoon of filling on the flat side of half the cakes and top with the remaining halves.