Pumpkin Spice Cupcakes

Preheat oven to 350° and line two muffin tins with liners. In a medium bowl, whisk together flour, pumpkin pie spice, salt, baking powder, and baking soda. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugars together until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and pumpkin puree and beat until incorporated. Add dry ingredients and mix until just combined.  Fill cupcake liners ¾ full and bake until a toothpick inserted in middle of a cupcake comes out clean, 23 minutes. Let cool completely.  Meanwhile, make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add powdered sugar and pumpkin pie spice and beat until no lumps remain, then add vanilla and a pinch of salt.  Transfer to a piping bag fitted with a large round tip and swirl frosting onto cooled cupcakes.