• Preheat oven to 350 degrees. Line two large baking sheets with parchment paper and set aside.
• For the Whoopie Pies: In a large stand mixer cream together the oil, melted butter and brown sugar over medium speed. Add the eggs, pumpkin and vanilla and mix well until combined.
• In a medium bowl whisk the flour, baking powder, baking soda, salt and all the spices. Add the dry ingredients to the wet mixture, and mix on medium speed until fully incorporated, scraping down the sides of the bowl as you go. 
• Using 2 tablespoons per whoppie pie, drop the batter onto the prepared baking sheets leaving a little space between each pie. Bake for 12-15 minutes, until set but firm. They should spring back up if you gently press your finger on the pie. Allow to cool on a cooling rack while you make the frosting.

Bourbon Brown Butter Cream Cheese Frosting:

• In a pan over medium high heat, melt the butter stirring often. The butter will begin to foam. As the foam subsides, the butter will go from golden to a dark amber color and will have a nutty aroma. Take off the heat and allow to cool for 1 minute. Add the bourbon. Place in the refrigerator 10-15 minutes to cool. 
• Once the butter has cooled, in the stand mixture beat the cream cheese and butter over medium high speed. The texture will seem strange, but just keeping mixing until it smooths out, about 5 minutes. 
• Next add half the powdered sugar, the maple syrup, milk, vanilla and cinnamon. Mix well. Add the remaining half of the powdered sugar and mix until fully combined. Once the whoopie pies are fully cooled, (you can also pop them in the refrigerator for 15 minutes to speed it up if they are still warm to the touch), using about a tablespoon of frosting per pie, place the frosting on one pie and gently spread the frosting out. Place another pie on top and repeat with remaining pies. Store in the refrigerator to keep. Enjoy!!