Preheat your oven to 350F. Line two baking sheets with parchment paper.
Whisk the flour, baking powder, baking soda, cinnamon, cloves and salt in a large bowl. Make a well in the center and add the brown sugar, oil, pumpkin and egg. Whisk from the center outwards just until the batter comes together.
Scoop evenly-sized mounds of batter onto the parchment-paper lined sheets (we used a healthy scoop from a 3/4 ounce portion scooper, or the equivalent of 3 tablespoons of batter). Tap each cookie sheet a couple of times on your counter and bake for about 10 minutes, or just until set in the center of each mound.
WHOOPIE PIE FILLING
Cream all ingredients together until smooth.
ASSEMBLY
Take 2 of your whoopie pies and dollop a generous amount of filling between them. One the top, attach your edible eyes using some of your filling. Line the outer edge of one half of your filling (beneath the eyes) with mini marshmallows. Between the front two "teeth" put in slivered almonds for fangs! Dab the upper and lower whoopie pies with some jam, and enjoy!