“The holidays are a time to seek comfort and warmth and these soft, rich whoopie pies next to a spiked chai latte are the culinary equivalent of being snuggled under a blanket next to the fire.” — Meg Hall, Made By Meg

Spiced Pumpkin Whoopie Pies

1 1/2 cups granulated sugar
1 1/2 cups brown sugar
1 cup vegetable oil
3 large eggs
1 (16-oz) can solid pack pumpkin
1 tsp vanilla extract
3 1/2 cups all-purpose flour
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1/2 cup walnuts, coarsely chopped (optional)

Easy Spiced Cream Cheese Frosting

1 (8-oz) package cream cheese, softened
1/2 cup unsalted butter, softened
1 tsp vanilla extract
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp salt
Zest of 1 lemon
2 cups sifted powdered sugar

For frosting:

In a medium bowl, mix together cream cheese and butter until creamy. Mix in vanilla, spices, salt, and lemon zest. Gradually stir in powdered sugar. Store in refrigerator after use.

Make 3 cups.

For whoopie pies:

Heat oven to 350°F. Prepare 2 baking sheets lined with parchment paper and sprayed with nonstick spray.

Beat sugars and oil together in large bowl to blend. Mix in eggs, pumpkin, and vanilla extract.

Sift flour, spices, baking soda, salt, and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired, or sprinkle on top.

Spoon 1 heaping tablespoon of batter for each pie topper and bottom. Leave enough room between batter mounds to allow for ample spread. Bake, about 20 minutes. Transfer from baking sheet to cooling rack after 10 minutes.

Once completely cool, heap 2 tablespoons of frosting in the middle of one cookie, then place another cookie on top and press together so frosting almost comes out the sides. Repeat.

Makes 20 pies.

Bourbon Chai Latte

2 spiced chai tea bags
1 1/2 cups boiling water
6 oz Maker’s Mark bourbon
2 oz half and half
2 cinnamon sticks, for garnish

Place each tea bag in its own mug. Pour boiling water over tea bags. Let steep, 5 minutes, then remove tea bags. Add bourbon and half and half; stir to combine. Garnish with a cinnamon stick.

Makes 2 servings.