Canned Pumpkin | Sugar | Eggs Brown Sugar | Canola Oil | Vanilla Flour | Pumpkin Pie Spice | Salt Baking Powder | Baking Soda Bourbon Cream Cheese Frosting Chopped Pecans | Toffee Bits
Whisk the wet ingredients together, then mix the dry ingredients in a separate bowl. Whisk dry mixture into the pumpkin mixture.
Scoop dough and place at least 2 inches apart on prepared baking sheets. Bake until puffed and edges are lightly browned.
Allow to cool completely, then, spread frosting onto the flat side of half of the cookies. Place remaining cookies on top. Combine chopped pecans and toffee bits in a bowl.
roll in pecans and toffee