Pumpkin Whoopie Pie with Cream Cheese Filling

I tried this recipe for Pumpkin Whoopie Pies from Martha Stewart a few weeks ago.  I had to make it twice because I think there is a flaw in her proportions of pumpkin.  Below is my adaptation of her Pumpkin Whoopie Pies.

Ingredients:
For the cream cheese filling

• 3 cups confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla extract (for an adult version replace with 2 teaspoons bourbon)

For the pumpkin whoopie cookies

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons ground cinnamon
• 1 tablespoon ground cloves
• 2 cups firmly packed dark-brown sugar
• 1 cup vegetable oil
• 1 1/2 cups pumpkin puree, chilled (yes, it really must be chilled)
• 2 large eggs
• 1 teaspoon vanilla extract

Directions

1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3. Using a small ice cream scoop (about 3oz) with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. If the batter is to loose, put it in the freezer to firm up a little. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan. 
4.  Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
5. Assemble the whoopie pies: When cookies have cooled completely, use the ice cream scoop to scoop a large dollop of filling onto the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Wrap individually with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

I'm also eager to try Martha Stewart's recipe for Mini Pumpkin Whoopie Pies, they have a chocolate cookie!