Gourmet Pumpkin Whoopie Pies

These pumpkin whoopie pies are baked to a perfect
moistness and filled with a tasty cream cheese
and sage pear butter frosting. Very gourmet.
Consistency is key with Gobs/whoopie pies.
You don't want a dry cake...
I suggest doing a test batch of 4
to check on cooking time.

Ingredients:
2 cups brown sugar, packed
1 cup oil
1 16 oz can pumpkin
2 eggs
1 tsp cinnamon
1 tsp nutmeg
1 tbsp chopped candied ginger
1 vanilla bean
2 tsp curry
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 cups flour
Parchment paper
Spatula

Cream cheese frosting:
1 3 oz pkg cream cheese
3/4 cup sage butter with caramelized pear
1 1/2 cups confectioners sugar
1/3 cup heavy whipping cream
1 tsp vanilla

Sage Butter:
1 1/2 sticks butter
3 cups fresh chopped sage
1 pear

Directions:
Pumpkin cake: Mix ingredients together in order given.
Spoon 40-50 globs onto lightly greased
or parchment covered cookie sheets and bake at 350 degrees
for 12-15 minutes. Let cool.
Put frosting between two pies and
wrap individually in plastic wrap.
Repeat til pies are gone.

Cream cheese frosting:
Beat together cream cheese and butter until fluffy.
Gradually beat in sugar. Stir in vanilla.
Whip the cream then fold into the mix.
Mix well and spread on cake part.

Sage Butter:
Let 1 stick butter soften.
Cut a pear into thin slices, caramelize in a skillet with some butter. Remove the pieces of pear to cool,
add about 4 tbsp of butter to the skillet
and add 3 tbsp of chopped sage, stir on low for about 30 minutes,
strain out sage leaves and pour melted butter
into blender or food processor with the pear
and softened butter stick. Blend until whipped.