Preheat oven to 350 Deg f. Line baking sheets with parchment paper or silicon bake mats.

Combine the flour, baking powder, spices and salt in a bowl and whisk to combine, set aside.

Combine the sour cream and milk together in a small bowl

In a bowl of a stand mixer or using a hand mixer, cream the butter until light and fluffy, add in the brown sugar and molasses and mix again until creamy, 2-3 minutes. Add in the egg and vanilla and mix until combined. Add in the flour mixture alternating with the sour cream mixture in 5 additions beginning and ending with flour. Mix until no flour streaks are combined.

Using a small cookie scoop or spoons, scoop rounded tablespoon and a half amounts of batter onto the prepared baking sheets, about 2” apart. Smooth out the tops with your finger tips so a dome doesn’t form when baking. If the batter is sticky dip finger in water first then smooth out.

Bake for 9-10 minutes until the cakes have risen and set. Cool on the pans for 5 minutes then transfer to a cooling rack to cool completely before assembly.

While the whoopie pies are cooling prepare the pears. Peel, quarter and core the pears.

Take a medium saucepan and set it over piece of parchment paper and trace a circle. Cut out the circle and cut a slit in the middle, set aside. Combine the water, maple syrup, cinnamon sticks and vanilla beans. Bring to a simmer and add the pears. Place the parchment disk on top pressing down so its against the water. Simmer the pears for 15 min. Turn off the heat and let cool completely.

Once cool remove the pears and cut in half and slice ¼ “ thick. Set aside.

Set a pan of water on the stove and bring to a simmer. In a bowl of a stand mixer combine the egg whites, salt and sugar. Set the mixer bowl over the simmering water, making sure the bowl isn’t touching the water and whisk the mixture for 4 minutes or until it reaches 160 deg, if you have a candy thermometer to measure. The mixture will feel warm and slick to the touch, all the sugar dissolved, and it will be slightly foamy. Place the bowl back on the stand mixer and attach the whisk attachment. Slowly bring the speed up to high and whip for 7-10 minutes or until the bottom of the mixer bowl is cool to the touch and the meringue is thick and glossy. Lower the speed to medium and add in the butter one tablespoon at a time. Once all the butter is incorporated, stop the mixer and scrape down the sides then raise the speed to high and mix well until the buttercream is light and fluffy. Lower the speed to medium and add in the maple syrup one tablespoon at a time until desired flavor is reached.

Pipe or spread about 2 tablespoon of buttercream on the bottom of one whoopie pie half, top with a few pear slices and dab a little bit more buttercream and top with another whoopie pie half. Chill until ready to serve. Let the whoopie pies sit out at room temperature for about 15-20 minutes for the buttercream to soften slightly.