We originally had Pumpkin Spice Whoopie Pies last Thanksgiving. They were wonderful! I could not find that recipe but, here is another. This makes 6 dozen. You can half it if you don't need that many whoopie pies.
1 pkg. Carrot Cake Mix (Betty Crocker)
1 pkg. Spice Cake Mix (Betty Crocker)
2 cups Canned Pumpkin
1/2 cup Butter or Margarine (melted)
Cream Cheese Frosting
2 - 3oz pkgs Cream Cheese
1/2 cup Softened Butter
2 tsp Vanilla
4 1/2 cups Sifted Powdered Sugar
Heat oven to 350. Grease cookie sheets. In large bowl combine cake mixes, pumpkin, butter, eggs. Stir until well combined. Drop dough by rounded tablespoonfuls. I used my Pampered Chef 1 Tbsp scooper. Bake at 350 for 12-15 mins. Until puffed and set in center. Cool for 2 mins. Remove from cookie sheet to a cooling rack. Cool completely before adding cream cheese filling.
To make cream cheese frosting, beat together cream cheese, butter and vanilla in bowl till light and fluffy. Gradually add 1 cup at a time of powdered sugar, beating well. Make frosting to a spreading consistency. Store frosting in fridge until you're ready to assemble your whoopie pies. Serve right away or place in fridge so cream cheese frosting does not spoil.