Pumpkin Whoopie Pies

It's October and we all know it's the start of pumpkin season! These woopie pies will both please grown-ups and kids!!

1 box Duncan Hines Spice Cake mix
2 stick of butter softened
3 eggs
1 (15oz) can of 100% pure pumpkin
3 (8 oz) cream cheese package softened
2 cups powdered sugar
In a mixing bowl add cake mix, 1 stick of softened butter, 3 eggs and ½ of the can of pumpkin blend with an electric mixer until well incorporated. Cover with plastic wrap and place in the refrigerator for a few hours to harden the batter.
In a separate bowl mix with an electric mixer cream cheese, 1 sticks of butter and the remaining pumpkin until smooth. Next add 2 cups powder sugar and mix until all well incorporated and set aside.
Preheat oven 375. Spoon batter onto a cookie sheets using a small ice cream scoop do they are all the same size. Bake in oven for 14 minutes. When done remove from over and let them cool completely.
Place cream cheese mixture in a zip lock bag to create a piping bag cut the corner and squeeze about 2 tablespoons on each ½ whoopie pies and cover with the other half repeat for all of them makes 16.