cakes:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp ground cloves
• 1 cup packed brown sugar
• 1/2 cup neutral oil
• 1 (15-ounce) can pumpkin
• 1 large egg
• 1 tsp vanilla

 filling:

• 8 ounce pkg cream cheese, softened
• 6 tbsp unsalted butter, softened
• Pinch of salt
• 1 1/2 cups powdered sugar
• 1 tbsp bourbon

for cakes:

Preheat oven to 350°. Line 2 large baking sheets with parchment paper.

Whisk together flour, baking powder, soda, salt, and spices in a bowl.

Mix sugar, oil, pumpkin, egg, and vanilla, then stir in flour mixture.

Using a #30 scoop or tablespoon, drop a scant scoop of batter or 2 scant tablespoons of batter onto a lined baking sheet to form a mound keeping them about 2 inches apart. Form and bake remaining batter on the other parchment-lined sheet. You should have a total of about 32 cakes.

Bake until springy to the touch, about 14 minutes. Transfer cakes to rack to cool.

for filling:

While cakes are baking, beat cream cheese, butter, and salt in a bowl with mixer until smooth. Add powdered sugar and bourbon and mix on low speed until smooth.

assemble whoopie pies:

Spread 1 heaping tablespoon of filling each on flat side of half the cooled cakes, then top with other half of cakes.