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1
Preheat oven to 350F with rack in middle.
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2
Line 2 large baking sheets with parchment paper.
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3
Whisk together flour, baking powder, soda, salt, and spices in a bowl.
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4
Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture.
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5
Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound.
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6
Make 15 more mounds, arranging them 2 inches apart until baking sheet is full (you will have batter left over).
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7
Bake until springy to the touch, 12 to 18 minutes.
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8
Transfer cookie-cakes to rack to cool.
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9
Form and bake remaining batter on the other parchment-lined sheet.
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10
You should have a total of 32 cookie-cakes.
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11
Leave oven on.
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12
Line a small sheet pan with parchment paper.
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13
Stir together sugar, salt, and 1/2 tablespoon water in a small saucepan.
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14
Heat over moderate heat until sugar dissolves, then bring to a boil.
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15
Stir in pecans.
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16
Spread mixture on lined sheet pan and bake until coating is bubbling and golden brown, about 10 minutes.
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17
Cool completely on pan on a rack.
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18
Coarsely chop candied pecans.
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19
While cookie-cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth.
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20
Add confectioners' sugar and bourbon and mix on low speed until smooth.
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21
Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour.
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22
Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie-cakes, then top with other half of cookie-cakes.
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23
If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes.
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24
Gently press pecans onto filling around middle of each whoopie pie to help them adhere to filling.
