Pumpkin Whoopie Pies in 32 Minutes

Instructions:

1. In a medium bowl, sift together the all-purpose flour, baking soda, pumpkin pie spice, and salt.
2. In a large bowl, beat the egg and coconut sugar until pale. Stir in the pumpkin purée, Greek yogurt, light olive oil, and vanilla extract until the mixture is smooth and glossy.
3. Gently fold the dry ingredients into the wet ingredients, stirring just until combined to avoid over-mixing.
4. Using a 2-tablespoon cookie scoop, portion the batter onto a parchment-lined baking sheet.
5. Bake for approximately 12 minutes or until the cakes are set and spring back when touched. Allow them to cool completely.
6. Using an electric hand mixer, whip together the softened low-fat cream cheese and unsalted butter until smooth.
7. Gradually beat in the powdered sugar, vanilla extract, and lemon juice until the filling is light and fluffy.
8. Pipe or spoon a generous amount of filling onto the flat side of one cooled cake and sandwich with another cake.