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1
Preheat oven to 350 degrees.
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2
Spray or line baking sheets with parchment paper.
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3
Mix together the following ingredients until well combined: salt, baking powder, baking soda, flour, clove, ginger, cinnamon, and nutmeg.
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4
In a separate bowl, mix together brown sugar and oil until uniform, then add pumpkin puree, eggs, vanilla extract, and mix.
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5
Add flour mixture to pumpkin mixture, adding a little flour at a time, until uniform.
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6
Scoop mixture with an ice cream scoop with a release mechanism, and place 1 inch apart on baking sheets.
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7
Bake for 20 minutes.
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8
Insert a toothpick into pie; it should come out clean, otherwise continue to bake until done.
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9
Make cream-cheese frosting: Put powdered sugar in large bowl, and set aside.
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10
In your mixer, beat room-temperature butter until smooth (make sure there are no lumps), then add cream cheese, maple syrup, and bourbon, and beat until uniform.
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11
Add powdered sugar a little at a time, and beat until mixed to a smooth consistency.
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12
Transfer frosting into a piping bag and cut a medium-sized hole on the end.
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13
Once cakes have cooled, add a large dollop of frosting, working in a circular motion, to each cake.
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14
Top, and push down gently to fill out center of each whoopie pie.
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15
Refrigerate for 3o minutes to an hour, and serve.
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16
Tip: Let cakes cool slightly and serve while still warm.
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17
Nothing beats warm cookies straight from the oven!
