Making Whoopie - (pumpkin whoopie pies that is)

My family loves the pumpkin whoopie pies. I make them for our trips to Big Bear. Now, when I say I'm planning on making Pumpkin Whoopie Pies, everyone starts looking forward to cool weather and relaxing in the hot tub! Give 'em a try! I always double the recipe ~ cause 12 is just not enough!!

Makes: 12
Prep Time: 35 minutes
Bake Time: 10 minutes (I use insulated pans so it take 15 minutes ~ to perfection)

1-1/2 sticks unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree (not pumpkin pie filling)
1 tablespoon pumpkin pie spice
1-1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1-2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
2. In a large bowl, whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon pure vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
#. Using an ice cream scoop or tablespoon (I use a cookie scoop because we like them smaller ~ you can get 32 small pies out of a double batch if you do that), drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches of salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.