Preheat oven to 350 degrees F
Using parchment paper, prepare your baking sheets
In a large bowl, whisk the flour, spices, baking powder, baking soda and salt.
In a separate bowl, mix the white sugars and the oil together. Add the pumpkin, mix to combine.
Add eggs and vanilla and mix until combined.
Add the flour mixture about 1 cup at a time to the pumpkin mixture and mix until thoroughly combined.
Use a small ice cream scoop (to make mini whoopie pies but you can also use a larger scoop for larger cookies.
Drop rounded, heaping scoops of the dough onto the baking sheets, about 1 inch apart.
Bake for 8-10 minutes if making mini sized whoopie pies. (Regular sized whoopie pies will take 10 to 12 minutes). Cookies are done when a toothpick comes out clean or if you press on the top they spring up and do not sink.