Pumpkin Pilgrim Pies

2 eggs2 cups brown sugar1 cup vegetable oil1 teaspoon vanilla extract1 can (15 ounces) pumpkin puree3 cups flour1 tablespoon pumpkin pie spice1 teaspoon baking powder1 teaspoon baking soda1 teaspoon saltFrosting4 ounces cream cheese softened1 1/2 cup butter, softened2 teaspoons vanilla extract4-5 cups confectioners sugarHeat oven to 350.Beat eggs, oil, brown sugar and vanilla in mixing bowl until smooth; stir in pumpkin and mix until well combined.In separate bowl, combine the flour, pumpkin spice, baking powder, baking soda and salt. Add the dry ingredients to the egg mixture 1/2 cup at a time, blending each time until smooth.Drop by tablespoons onto an ungreased cookie sheet and flatten slightly with a moist finger. Bake 12 minutes then transfer to a rack to cool.For the frosting: Beat together cream cheese, butter, and vanilla until light and fluffy. Mix in confectioner's sugar 1/2 cup at a time until frosting is spreadable.To assemble: Turn half the cookies bottom-side up and spread a generous amount of frosting on each. Top them with the remaining cookies (turned right side up).Makes one dozen very large pies or 4 dozen small.Nutrition values per cookie: 203 calories, 12 g fat (5 g saturated), 25 g carbohydrates, 1 g fiber, 1 g protein, 26 mg cholesterol, 98 mg sodium.Anna Levonyak, Des Plaines