Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice until combined.

In a separate bowl, cream together the granulated sugar, dark brown sugar, and vegetable oil until smooth. Add the pumpkin puree, eggs, and vanilla extract, whisking until fully incorporated.

Gradually fold the dry ingredient mixture into the wet mixture, being careful not to overmix.

Using a cookie scoop, drop dollops of dough onto the prepared baking sheets, leaving space between each mound. Bake for 10-12 minutes or until a toothpick comes out clean.

Once baked, let the cookies cool on the baking sheets for about 10 minutes before transferring them to a wire rack to cool completely.

Prepare the creamy filling by beating the butter and cream cheese until smooth. Gradually mix in the confectioners’ sugar, maple syrup, and vanilla extract.

To assemble, spread cream filling on the flat side of one cookie, top with another cookie to form a sandwich. Repeat until all cookies are filled.

Chill the assembled whoopie pies in the refrigerator for at least 1 hour before serving.