For the chai spice mix - mix together the following: 1 tablespoon Ginger, 1 1/2 teaspoons cinnamon, 1 teaspoon. cloves, 1 teaspoon white pepper, 1 tablespoon cardamom, 1 teaspoon nutmeg. You will use 2 teaspoons of this mix for the cookie recipe.
1-2 teaspoons chai spice mix
Directions for the cookies:
Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper.
In a large bowl, whisk together flour, 1-2 tsp. chai spice, baking soda, baking powder and salt. (*note: chai spices will be used in filling also, so adapt amount in cookie to your preference of chai flavor)
In a small saucepan, add the unsalted butter and let simmer over med-low heat 5-8 minutes, stirring occasionally. Use sensory clues to tell when it is done. It should be amber brown in color and give off a nutty scent. It will foam, but should not be boiling hard. Take off the heat and let cool.
3/4 cup unsalted butter
In mixer, beat sugars and eggs together to combine. Slowly add brown butter and beat together briefly to combine. Add pumpkin, buttermilk and vanilla and beat all together until light and creamy.
3/4 cup brown sugar, 3/4 cup granulated sugar, 2 medium size eggs, 1 cup pureed pumpkin, 1/3 cup buttermilk, 1 teaspoon vanilla
In small bowl combine milk, baking soda and vinegar and stir thoroughly.
Add half of the flour mixture to the pumpkin mixture still in the mixer, then add the milk-vinegar mixture, and then add the rest of the flour mixture. Beat all of it together slowly, only until combined. Do not over mix.
Drop about 1-2 Tbsp of batter onto the baking sheets. Use 2"-diameter ice cream scoop for large whoopies (flatten them with back of the scoop). Cookies will spread, so give them ample room on the cookie sheet. If desired, add chopped nuts to 1/2 of the cookies (these will be the tops)
1 cup toasted pecans or walnuts
Bake 8-10 minutes or until cookies just start to brown. Slide parchment and cookies onto cooling rack, and let them cool completely before putting them together with filling.
Directions for Cream Cheese-Chai Spice Filling:
Beat butter on high for 1-2 minutes until smooth and fluffy.
1/2 cup 1 stick butter, softened
Add cream cheese and beat until smooth.
8 ounces package cream cheese
Add powdered sugar, chai spices and vanilla and beat until combined.
To assemble whoopie pies, pair the cookies to be similar sizes (partner them up) and scoop or spread or pipe filling onto one of the cookie pair. Top each pie with the remaining cookie pair and press down slightly so that filling spreads to the edge. Serve immediately or refrigerate in airtight container.
Notes
Another option for the filling would be to use Peach Grand Marnier Jam from HeathGlen and add some chai spice mix or add some of chai spice mix to your own peach jam.