INGREDIENTS:

3 cups flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

4 tsp pumpkin pie spice

2 cups firmly packed dark brown sugar

1 cup vegetable oil

3 cups pumpkin puree, chilled

2 large eggs

1 tsp pure vanilla

FOR FILLING:

3 cups confectioners sugar

1/2 cup softened unsalted butter

8 oz softened cream cheese

1 tsp vanilla

DIRECTIONS:

Preheat oven to 350. Line baking sheet with parchment paper.

Whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.

Whisk together brown sugar and oil until combined. Add pumpkin purre.

Add eggs and vanilla.

Sprinkle flour mixture and mix until fully incorporated.

Using small ice cream scoop, heaping tablespoons of mixture about 1 inch apart on baking sheet. Bake until cookies are just starting to crack on top and a toothpick comes out clean. Approx 15 minutes. Let cool completely on pan.

Make filling - Mix sugar and butter until smooth. Add cream cheese.

Refrigerate at least 30 minutes before serving.