Whoopie Pie Cakes:

1. Preheat oven to 350 degrees Fahrenheit.
2. Line two baking sheets* with parchment paper.
3. Measure and place the flour, baking powder, soda, salt, and spices in a large bowl and whisk to combine.
4. Measure out and place the sugar, oil, pumpkin, egg, and vanilla in a second large bowl and whisk until well combined.
5. Pour the flour mixture into the bowl with the pumpkin mixture and stir until well combined.
6. Scoop out two Tablespoons of batter and put them into a single mound on one of the baking sheets.
7. Repeat this process making 15 more mounds, arranging them 2 inches apart until the first baking sheet is full.
8. Now make a total of 16 more mounds on the second parchment lined baking sheet.
9. Once the oven is preheated, place the baking sheets on the middle rack of the oven and bake the cakes 12 to 18 minutes. They will be springy when touched.
10. Transfer the cakes to cooling rack and allow them to cool for ten minutes, then dust the tops with confectioners sugar.
11. Allow the cakes to finish cooling until they are completely cool to the touch.

Filling:

1. While the cakes are baking, beat the pumpkin spice cream cheese, butter, and salt in a bowl with an electric mixer on medium speed until it is smooth.
2. Add the confectioners’ sugar and vanilla bourbon to the cream cheese mixture while continuing to beat the mixture on low speed until it is smooth and well combined.
3. Place the mixture in a bowl and cover it.
4. Then place the mixture in the refrigerator until it is firm enough to hold its shape when spread. This can take 30 minutes to 1 hour. Allowing it to chill overnight is ok.

Whoopie Pie Assembly Instructions:

1. Once the cakes are cool and the cream cheese filling is firm, spread one heaping Tablespoon of filling on the flat side of the cake.
2. Place a second cake on top of the filling making sure the flat sides of the cakes are the ones facing the filling and press them together lightly.
3. Place the assembled whoopie pies in the refrigerator for an additional 30 minutes to firm up the filling again.
4. Serve and enjoy!
5. Be sure to wrap any leftover whoopie pies in Saran Wrap and refrigerate to keep them fresh!