• Whisk the dry ingredients with spices and set aside.
• Combine softened butter with dark brown sugar until creamy.
• Mix in the eggs, one at a time until well incorporated.
• Blend in the pumpkin puree and vanilla.
• Finally, mix in the dry ingredients.
• Place cookie scoops of batter 2" apart on parchment paper-lined rimmed-baking sheets.
• Bake in a 350°F oven for 12 minutes. Remove pan to cooling rack for a couple of minutes then remove cookies to rack to finish cooling. They must be completely cooled before adding filling.

Filling

• Blend together the softened butter with cream cheese-(2 oz. is a quarter of the package)
• Sift powdered sugar with the pumpkin pie spice. Blend into the butter mixture.
• Either dollop filling in the center of the cake, or use a decorator frosting tip to add a bit of decorative flare to the whoopie pie. Allow a border free of filling so it doesn't ooze out when you press on the top cake.
• Store in a covered container, using waxed paper to separate layers, in the fridge or wrap individually with plastic wrap and freeze until the desire for one hits you!