Preheat oven to 350°F. Prepare muffin pans with non-stick cooking spray or line two cookie sheets with waxed paper.

In a large mixing bowl, whisk together flour, crushed cookies, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.

In another large mixing bowl, add rum, sugars, and oil; whisk until well combined. Add pumpkin puree and whisk until combined. Add eggs and extracts and whisk until well combined.

Sprinkle flour mixture over pumpkin mixture and whisk until fully mixed together.

Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Place sheets in oven and bake until cookies are just starting to crack on top; about 15 minutes. A toothpick inserted into the center of cookie should come out clean. Let cool completely on pan.

Create filling: Whisk cream cheese and butter in large mixing bowl until smooth. Beat in banana, rum, syrup and vanilla. Add powdered sugar slowly, beating just until frosting is smooth. (Do not over beat or frosting may become too soft to spread).

Assemble pies: When cookies have cooled completely, spoon a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing slightly so that the filling spreads to the edge of the cookies. Cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 2 days. Serve chilled.

Chef's Note & Story

I changed and added a few things to Martha Stewart's Pumpkin Whoopie Pies with Cream Cheese Filling. I love adding rum to some of my cookie and cake recipes.