Pumpkin Whoopie Pies

Pumpkin Whoopie Pie Recipe! (complements of Rachel Ray)
1 stick butter
1 c. brown sugar
2 eggs
1 c. canned pumpkin puree
1 Tbs. pumpkin pie spice
1 1/2 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 2/3 c. flour

Filling:
1/2 stick butter
2 pinches salt
4 oz. cream cheese
1 c. confectioners sugar

Preheat to 350. Whisk butter and sugar until smooth, then add everything else, but fold in the flour at the end. Make 24 mounds on baking sheets and bake for 10 minutes or until springy. Cool completely. Put 2 halves together with the filling to make your whoopie pies. Note: These may be frozen for up to 3 days and still be good.