Pumpkin Whoopie Pies

Directions

1. Preheat your oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 1½ teaspoons baking powder, 1 teaspoon baking soda, ¾ teaspoon salt, 1½ tablespoons ground cinnamon, ½ tablespoon pumpkin pie spice, and ¼ teaspoon ground nutmeg (if using).
3. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup granulated sugar, 1 cup packed dark brown sugar, and 1 cup vegetable oil until combined. Mix in the 15-ounce can of pumpkin puree and 1 teaspoon vanilla extract. Add 2 large eggs and beat until smooth. Gradually add the flour mixture, mixing just until the batter is smooth.
4. Using a small cookie scoop, drop dough onto the prepared baking sheet, spacing them about 1 inch apart. Bake for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean.
5. Remove from the oven and let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
6. For the filling, in the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup softened salted butter and 8 ounces softened cream cheese for 1 to 2 minutes until thick and creamy. Gradually add 3 cups powdered sugar, beating until combined. Stir in 3 tablespoons pure maple syrup and 1 teaspoon vanilla extract until smooth.
7. Transfer the frosting to a gallon-sized zip-top bag and refrigerate for 30 minutes.
8. To assemble, turn half of the cooled cookies upside down. Snip a small corner off the zip-top bag. Pipe frosting onto the flat side of each upside-down cookie, being careful not to go all the way to the edges. Place another cookie flat-side down on top of the frosting and press gently. Repeat with the remaining cookies.
9. Store the assembled whoopie pies in the refrigerator to firm up before serving.