Making Mini Pumpkin Whoopie Pies is a straightforward process if you follow these simple steps:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt until well combined.

3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy.

4. Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract into the butter and sugar mixture until fully incorporated.

5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Stir until just combined and no flour streaks remain.

6. Scoop the Batter: Using a cookie scoop or a tablespoon, drop mounds of the batter onto the prepared baking sheets, spacing them about 2 inches apart.

7. Bake: Place the baking sheets in the preheated oven and bake for 25-30 minutes, or until the tops spring back when lightly pressed.

8. Cool: Once baked, remove from the oven and allow the cookies to cool on the baking sheets for about 10 minutes. Then, transfer them to wire racks to cool completely.

9. Prepare the Filling: In a medium bowl, use an electric mixer to combine the softened butter and cream cheese together. Beat until smooth, then gradually add the powdered sugar and vanilla extract, mixing until well combined.

10. Assemble Whoopie Pies: Once the cookies are completely cool, spread a generous amount of cream cheese filling on the flat side of one cookie. Top with another cookie, flat side down, to create a sandwich.

11. Repeat: Continue this process with the remaining cookies and filling until all are assembled.