Double Pumpkin Whoopie Pies - Didn't I Just Feed You recipe

Ingredients

• 2 cups (274 g) spelt flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 cup (215 g) packed dark brown sugar
• ½ cup (112 g) grapeseed or other neutral oil
• 1 (15-ounce; 425-g) can pure pumpkin puree (1 1/2 cups will be used for the cookies and the remaining 1/4 cup for the filling)
• 1 large egg, at room temperature
• ½ teaspoon pure vanilla extract
• 1 (8-ounce; 226-g) package cream cheese, softened
• ¾ cup (101 g) confectioners’ sugar
• ¼ cup (61 g) pure pumpkin puree (this is what remains from the 15-ounce can called for above)
• Salt