Ingredients

FOR THE PUMPKIN CREAM CHEESE FROSTING:
• 8 ounces cream cheese, room temperature
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1 - 2 cups powdered sugar
FOR THE WHOOPIE PIES:
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1 cup dark brown sugar
• 1 cup (2 sticks) butter, softened to room temperature
• 2 eggs, at room temperature
• 1/2 cup (4 ounces) pumpkin puree
• 2 teaspoons vanilla
• 8 ounces toffee bits

Instructions

FOR THE PUMPKIN CREAM CHEESE FROSTING:
1. With an electric mixer, mix together the cream cheese and pumpkin puree until smooth, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
2. Add the vanilla, cinnamon, nutmeg, and allspice, and mix. Slowly add the powdered sugar until it's as sweet as you want. Refrigerate for an hour before using.
FOR THE WHOOPIE PIES:
3. Sift together the flour, cornstarch, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.
4. Cream together the sugar and butter until fluffy. Add the eggs one at a time, and mix to combine. Add pumpkin and vanilla, and mix together until smooth. (If it your mixture starts to look a bit curdled, it is likely because your eggs or butter were too cold, or because the eggs were added too quickly, causing the fat and water particles in the mixture to separate. If this happens, don't worry. Just continue with adding the dry ingredients -- it should all smooth out.)
5. Add the dry ingredients to the wet mixture in thirds, mixing together until everything is incorporated.
6. Stir in the toffee bits, reserving 1/2 cup for garnishing. Cover the bowl of dough in plastic wrap and refrigerate for an hour.
7. Preheat the oven to 350F. Scoop the dough out using a trigger ice cream or cookie scoop and place on a parchment paper-lined baking sheet. The cookie-cakes will spread, so keep it to 6 per baking sheet.
8. Bake for about 10-12 minutes or until the edges are brown and the center puffs up. Transfer to cooking rack immediately or else the toffee bits tend to stick. Let cool completely.
9. Assemble: Spread a big dollop of the Pumpkin Cream Cheese Frosting onto the bottom of one of the cookie-cakes using a butter knife or piping bag. Sandwich together by placing the bottom of a second cookie on top of the frosting. Roll the exposed frosting side of the whoopee pie over a plate of the reserved toffee bits so they stick. Enjoy!