These whoopie pies are the perfect sweet treats- full of Fall flavors. I dropped them off at my boyfriend’s office and they were literally gone within seconds! The cookies have a wonderfully moist, cake-like consistency and the maple whiskey frosting is so elegant and impresive. Best of all, they are incredibly easy to make! Make the cookie batter first, and while they are baking you can quickly whip up the filling. I opted to sprinkle some crushed candied pecans on top for that extra special touch, but leaving them plain would be just as delicious!

Ingredients
For cookie-cakes:
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tspground cinnamon
1/2 tsp ground ginger 1/4 tsp freshly grated nutmeg
1 cup light brown sugar
1/2 cup vegetable oil
1 15 oz. can pumpkin
1 egg
1 tsp vanilla extract

For filling:
6 oz. cream cheese, softened
6 tbsp unsalted butter, softened
Pinch of salt
1 1/2 cups confectioners’ sugar
1 tbsp whiskey
1 tbsp maple syrup

Instructions
For cookie-cakes:
1. Preheat oven to 350°F. Whisk together flour, baking powder, soda, salt, and spices in a bowl.
2. Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture. Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant scoop’s worth of batter onto a baking sheet lined with parchment paper.
3. Bake until springy to the touch, 12 to 18 minutes and transfer to a cooling rack.

For filling:
1. While cookie-cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth. Add confectioners’ sugar, whiskey and maple syrup and mix on low speed until smooth.
2. Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour.

Assemble whoopie pies:
1. Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie-cakes, then top with other half of cookie-cakes.
2. If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes.