Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.

In a large bowl, combine the spice cake mix, canned pumpkin, and eggs. Stir until a smooth dough forms.

Drop spoonfuls of dough onto the prepared baking sheet, about 2 inches apart using a medium cookie scoop. Press down on the scoops to flatten the tops, if desired. Bake for 10-12 minutes, or until the edges are set and the tops look slightly puffed. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

In a large bowl, beat the cream cheese and butter with an electric mixer until smooth. Add the powdered sugar, vanilla extract, and salt, and beat until smooth and creamy.

Once the cookies have cooled, spread a generous layer of frosting on top of each one. If desired, dust the tops of the cookies with a sprinkle of ground cinnamon or pumpkin pie spice.