Created on October 1st, 2012
Preheat oven to 350 degrees F. Line baking sheets with parchment paper
In a medium mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
In a separate large mixing bowl, mix the brown sugar and the oil together.
Add the pumpkin puree and whisk to combine thoroughly.
Add the eggs and vanilla and whisk until combined.
Gradually add the flour mixture to the pumpkin mixture and stir until completely combined.
Use a cookie scoop to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.
Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top. The cookies should be firm when touched.
Remove from the oven and let the cookies cool completely before filling with icing.
To make the filling, beat the butter and the cream cheese until smooth and combined.
Add the powdered sugar a little at a time.
Add the maple syrup and vanilla and beat until smooth.
To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spread with a knife the filling (about a tablespoon) onto that half.
Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used.
Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving. You can dust with powdered sugar before serving.
Keep refrigerated. Enjoy!