Pumpkin Whoopie Pies with Cream Cheese Filling

Preheat the oven to 350 °F (177 °C) and line baking sheets with parchment paper.
In a medium size bowl whisk together flour, baking soda, salt and pumpkin spice.
1 ½ Cup Flour, All Purpose, 1 tsp Baking Soda, ½ tsp Salt, 1 ½ tsp Pumpkin Spice, Pinch of Salt
In a large bowl, with an electric hand or stand mixer, cream together butter, brown sugar, and white sugar until well mixed.
½ Cup Butter, ½ Cup Sugar, 4 oz Cream Cheese, ¼ Cup Brown Sugar
Add in eggs and pumpkin and continue mixing until everything is well incorporated.
2 Egg, 1 Cup Pumpkin Puree
Add dry ingredients into the pumpkin mixture mixing until everything is blended.
Place batter in a piping bag with the end cut off or fitted with a round tip. Pipe batter onto prepared cookie sheet in circles with a 2 inch diameter about 2 inches apart.
Bake 8-10 minutes or until the cookies appear dry. Remove cookies and place on a cooling rack.
Allow cookies to cool completely.
To make the frosting-
Place the cream cheese and butter in a mixing bowl and cream together with an electric mixer.
4 oz Cream Cheese, 4 Tbsp Butter
Add vanilla and continue mixing until well blended.
1 tsp Vanilla
Add in powdered sugar ½ cup at a time mixing well between each. Use 1 ½ - 2 cups of powdered sugar depending on how thick you want the frosting.
1 ½ - 2 Cup Powdered Sugar
Pipe frosting onto the bottom side of half of the cookies, and top with another cookie to create a sandwich.