• Preheat the oven to 350 and line baking sheets with parchment paper.
• In a medium size bowl whisk together flour, baking soda, salt and pumpkin spice.
  1 ½ cup all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 ½ tsp pumpkin spice
• In a large bowl, with an electric mixer, cream together butter, brown sugar, and white sugar until well mixed.
  ½ cup butter, ¼ cup brown sugar, ½ cup granulated sugar
• Add in eggs and pumpkin and continue mixing until everything is well incorporated.
  2 eggs, 1 cup pumpkin puree
• Add dry ingredients into the pumpkin mixture mixing until everything is blended.
• Place batter in a piping bag with the end cut off or fitted with a round tip. Pipe batter onto prepared cookie sheet in circles with a 2 inch diameter about 2 inches apart.
• Bake 8-10 minutes or until the cookies appear dry. Remove cookies and place on a cooling rack.
• Allow cookies to cool completely.

For the Frosting:

• Place the cream cheese and butter in a mixing bowl and cream together with an electric mixer.
  4 ounces cream cheese, 4 Tbsp butter
• Add vanilla and continue mixing until well blended.
  1 tsp vanilla extract
• Add in powdered sugar ½ a cup at a time mixing well between each. Use 1 ½ - 2 cups of powdered sugar depending on how thick you want the frosting.
  1 ½ cups confectioner's sugar
• Pipe frosting onto the bottom side of half of the cookies, and top with another cookie to create a sandwich.
• Store in an airtight container