Epicurious offers a good recipe for pumpkin whoopie pies that features a rich, bourbon-tinged cream cheese frosting. It calls for adding homemade candied pecans for a sophisticated touch.
To make the recipe, combine 1 1/2 cups of flour with 1/2 teaspoon each of baking powder, baking soda, salt and ground ginger. Add 1 teaspoon of ground cinnamon and 1/4 teaspoon each of freshly grated nutmeg and ground cloves. Incorporate 1 cup of brown sugar, 1/2 cup of vegetable oil, 15 ounces of pure pumpkin puree and 1 teaspoon of vanilla extract. Drop the dough into 15 mounds, and bake at 350 degrees Fahrenheit for 12 to 18 minutes.
Prepare the candied pecans by bringing 2 tablespoons of packed light brown sugar, a pinch of salt and 1/2 tablespoon water to a boil. Stir in 1/2 cup pecans, and pour the mixture onto a pan lined with parchment paper to cool. Next, make the filling by beating 6 ounces of softened cream cheese with 6 tablespoons of butter, a pinch of salt, 1 1/2 cups of powdered sugar and 1 tablespoon of bourbon or vanilla extract.
Assemble the pies by placing a heaping tablespoon of filling onto the flat sides of half the cookies. Top with the remaining cookies, and chill the pies for half an hour. Press the candied pecans into the sides of the filling of each pie.