• Preheat oven to 350℉ and line cookie sheets with parchment paper or silicone baking mat.

To Make Cookies

• In a medium mixing bowl whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt; set aside.
• In the bowl of electric mixer beat butter and sugar on medium speed until well blended, about 2 minutes. Add eggs, one at a time, beating well to incorporate between each addition. Add pumpkin and vanilla extract, beat until well blended.
• Add flour mixture and beat on low just until combined. Do not over mix.
• Using a 1 tablespoon scoop, or heaping teaspoons, drop batter onto prepared baking sheets, leaving room for expansion between each cookie. Bake in 350℉ oven for 10-12 minutes, just until bottom is set and cookie springs back when gently pressed. Allow to cool a few minutes on baking sheet then transfer to cooling rack to cool completely.
• You will need 72 cookies to make the final 36 whoopie pies.

To Make Cream Cheese Filling

• Beat cream cheese, 6 tablespoons butter, ½ teaspoon vanilla extract, 1 tablespoon sugar and ¼ teaspoon cinnamon until light and fluffy. Add 1 ½ cups powdered sugar a half cup at a time, beating on low between each addition, then increase speed to medium high and beat until light and fluffy.