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

In a large mixing bowl, whisk together the dry ingredients (flour, salt, baking soda, baking powder, pumpkin pie spice).

In a separate bowl, blend the wet ingredients (granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract) until smooth.

Gradually add the dry mixture to the wet mixture, folding gently until just combined.

Drop 1.5 to 2 tablespoons of dough onto the prepared baking sheets, spaced 2 inches apart.

Bake for 10-12 minutes until a toothpick comes out clean. Let cool on baking sheets for 10 minutes then transfer to wire racks.

For the filling, beat together butter and cream cheese, then add confectioners' sugar, maple syrup, and vanilla until creamy.

Once cookies are cool, spread filling on half and sandwich with another cookie.

Refrigerate assembled pies for at least 1 hour before serving.