Pumpkin Whoopie Pies with Bourbon Cream Cheese Frosting & Pecan and Toffee Bits

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

In a large bowl, whisk pumpkin, granulated sugar, brown sugar, oil, egg and vanilla.

In a medium bowl, whisk flour, pumpkin pie spice, salt, baking powder and baking soda. Whisk flour mixture into pumpkin mixture.

Using a 1 1/2 tablespoon scoop, scoop dough and place at least 2 inches apart on prepared baking sheets.

Bake until puffed and edges are lightly browned, 10 to 12 minutes. Cool on pans for 10 minutes and transfer to wire racks to cool completely prior to frosting.

For the frosting:
Beat softened butter and cream cheese until well blended. Add powdered sugar (add one cup at a time until you get a sweetness you like) and vanilla. Beat until creamy. Add bourbon 1 teaspoon at a time until you get a flavor you are happy with.

Combine chopped pecans and toffee bits in a shallow bowl.

Spread frosting onto flat side of half the cookies. Place remaining cookies, flat side down on top of frosting.

Roll edges of whoopie pie in pecan toffee bit mixture.