Preheat the oven to 350 and line baking sheets with parchment paper.

In a medium bowl combine flour, baking soda, salt and pumpkin spice whisking until well blended.

In a large bowl, with an electric mixer, or in the bowl of a stand mixer cream together butter, brown sugar, and white sugar until well mixed.

Add in eggs and pumpkin and continue mixing until everything is well incorporated.

Add the flour mixture 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 cookies 8-10 minutes or until the cookies appear dry. Remove cookies and place on a wire rack to cool completely.

Once the cookies are completely cooled it is time to make the filing.

To make the frosting-

Place the cream cheese and butter in a mixing bowl and cream together with an electric mixer until well blended and light and fluffy.

Add in vanilla and continue mixing until well blended.

Add in powdered sugar ½ a cup at a time mixing well between each. Use 1 ½ - 2 cups of powdered sugar depending on how thick you want the frosting. You want the frosting to be nice and thick but not too dry.

Pipe or spread frosting onto the bottom side of half of the cookies, and top with another cookie to create a sandwich. If desired sprinkle a little powdered sugar, cinnamon or pumpkin spice on top of the assembled whoopie pies.

Store refrigerated in an airtight container