Pumpkin Whoopie Pies with the neat egg

Directions

1. First, prepare the filling, as it needs to refrigerate for about 4 hours.
2. Drain and rinse the cashews.
3. In a high-speed blender, blend together the cashews with all the other filling ingredients.
4. Blend until completely smooth, about 2 minutes.  Refrigerate for 4 hours or until thickened.
5. Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper.
6. In a mixing bowl, combine the dry ingredients: flour, sugar, baking soda, baking powder, spices, and salt.
7. In the bowl of a stand mixer, add the neat egg, vinegar, vanilla, milk, pumpkin, and oil and mix until thoroughly combined.  Gradually add the dry mixture and continue to mix until incorporated.
8. Spoon 1 ½ tablespoons of the batter onto the parchment lined baking sheet.  Leave about 1 ½ inches between each cake on the sheet.
9. Continue to fill the sheet.  Bake for 12-14 minutes or until the tops no longer look moist and shiny.
10. Let cool completely before assembling with the filling.
11. Assemble the whoopie pies by adding 1 tablespoon of filling to half of the cakes, add the filling to the flat side of the cake.
12. Top with the other cakes, flat side towards the filling, making sandwiches.
13. Serve immediately or wrap each cake individually in plastic wrap and store them in the refrigerator for serving at a later time.  Whoopie!