• Preheat your oven to 350 degrees and line your baking sheet with parchment paper.
• In a small bowl, sift your flour, pumpkin pie spice, baking soda, and salt together.
• Use the whisk attachment with your standing mixer and whisk eggs and sugar for at least 3 minutes on medium-high speed. You will whisk until light and fluffy. This is an important step to create a nice airy texture. Scrap the sides of the bowl as needed.
• Reduce the speed to low. Add the 6 tablespoons of melted butter and the pumpkin. Mix until incorporated, scraping the sides of the bowl as needed.
• Slowly add the flour mixture, scrap the sides of the bow while adding. You will mix until just combined. Turn off the mixer and then fold the mixture to completely combine.
• Drop with a 1 ounce scoop onto your prepared cookie sheet. Do not flatten, leave in the ball.
• Bake for 12 minutes and cool on a cooling rack.

Cream Cheese Icing

• In your standing mixer with the whisk attachment, mix butter and powdered sugar on medium high until light and fluffy. This will be about 3 minutes. Add the cream cheese piece by piece. Do this one piece at a time, mixing until all the lumps are gone.

Assembly

• Once the cakes are cooled, add 1 tablespoon of cream cheese icing to the flat side of a cake then top with another cake.