Mini pumpkin whoopie pie

Directions

1. 1
   Preheat oven to 350 F. Lightly grease or line two baking sheets with parchment paper.
2. 2
   Combine flour, baking powder, baking soda, cinnamon, ginger, cloves, all spice, nutmeg and salt in medium bowl. Beat butter and brown sugar in large mixer bowl on medium speed for 2 minutes.
3. 3
   Add egg, beat well.
4. 4
   Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets.I used an ice cream scoop (you will get a total of 28 cookies).
5. 5
   Bake 10 to 14 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.FOR CREAM CHEESE FILLING:Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
6. 6
   Spread heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in a covered container in refrigerator.