pumpkin-chocolate whoopie pies

the goods:

2 cups all-purpose flour

2 teaspoons pumpkin pie spice

1 and 1/2 teaspoons baking powder

1/4 teaspoon salt

2 large eggs

3/4 cup pure pumpkin puree

1 cup packed light-brown sugar

1/3 cup unsalted butter, melted, plus 1/4 cup, room temperature

3/4 cup heavy cream

2/3 cup unsweetened cocoa powder

1 and 3/4 cups confectioners' sugar, plus more for serving

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. In a large bowl, whisk together eggs, pumpkin puree, brown sugar, melted butter, and 1/4 cup heavy cream. Add flour mixture to egg mixture and whisk just until combined. Drop dough in 2-tablespoon mounds, 1 inch apart, onto a parchment-lines baking sheet. Bake until tops of cookies spring back when gently pressed, about 14 minutes. Transfer to wire racks to cool. Repeat with remaining batter.

In a medium bowl, using an electric mixer, beat room temperature butter, 1/2 cup cream, cocoa powder, and confectioners' sugar on medium-high until fluffy, 2 minutes. Spread filling on flat side of half the cookies; sandwhich with remaining cookies. Dust with confectioners' sugar to serve.