Pumpkin Pecan Petit Fours

Pumpkin Bourbon Cake
2 Preheat oven to 375 degrees.
3 In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in the sugars until thick and lemon-colored.
4 Add pumpkin and bourbon.
5 In another bowl combine flour, cardamom, baking powder, and salt.
6 Fold into the pumpkin mixture.
7 Grease a jelly roll pan or cookie sheet with high sides .Line with waxed paper. Grease and flour the paper.
8 Spread batter into pan.
9 Bake at 375 degrees F  for 15 minutes or until cake springs back when lightly touched.
10 Cool thoroughly.
 Cream Cheese Pecan Filling
13 Beat the butter, cream cheese, and vanilla until well blended.
14 Add the confectioner's and salt; beat until creamy
15 Blend in the pecans.
16 Add a little cream if needed to get a good consistency.
White Chocolate Ganache
19 White chocolate is a little more difficult to get smooth than dark chocolate. Make sure you have chopped it as finely as possible.
20 Bring the cream just to a boil and remove from heat; pour the hot liquid over the white chocolate. Stir with a spoon and then whisk until smooth.
21 Pour over the petit fours and chill.
22 30 minutes before you are ready to serve the petit fours remove from the refrigerator.