Pumpkin Whoopie Minis

- 1 1/4 Cups All-Purpose Flour
- 2 Teaspoons Pumpkin Pie Spice
- 1 Teaspoon Baking Power
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt, Divided
- 1 Cup Packed Brown Sugar
- 1/2 Cup (1 Stick) Butter, Softened, Divided
- 1 Cup Canned Pumpkin
- 2 Eggs, Lightly Beaten
- 1/4 Cup Vegetable Oil
- 1 Teaspoon Vanilla, Divided
- 4 Ounces Cream Cheese, Softened
- 1 1/2 Cups Powdered Sugar

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Combine flour, pumpkin pie spice, baking powder, baking soda and 3/4 teaspoon salt in medium bowl.
2. Beat brown sugar and 1/4 cup butter in large bowl with electric mixer at medium speed until creamy. Beat in pumpkin, eggs, oil and 1/2 teaspoon vanilla until well blended. Beat in flour mixture at low speed just until blended. Drop dough by teaspoonfuls 2 inches apart onto prepared cookie sheets.
3. Bake 10 to 12 minutes or until springy to the touch. Cool cookies on cookie sheets 5 minutes; remove to wire rack to cool completely.
4. Meanwhile, prepare filing. Beat cream cheese and remaining 1/4 cup butter in medium bowl with electric mixer until smooth and creamy. Beat in remaining 1/2 teaspoon vanilla and 1/4 teaspoon salt until blended. Gradually add powdered sugar; beat until light and fluffy.
5. Spoon heaping teaspoon filing onto flat side of one cookie; top with second cookie. Repeat with remaining cookies and filing. Store cookies in airtight container in refrigerator.