Preheat your oven to 350°F (175°C).

Line baking sheets with parchment paper to prevent sticking and ensure even baking.

Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice.

Mix Wet Ingredients: In a separate bowl, combine the granulated sugar, brown sugar, and vegetable oil. Stir in the pumpkin puree, then add the eggs and vanilla extract, mixing until smooth.

Combine Wet and Dry: Gradually fold the dry ingredients into the wet ingredients, stirring until a smooth batter forms.

Use a spoon or small cookie scoop to drop rounded portions of batter onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are set and the tops spring back when lightly touched.

Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

In a mixing bowl, beat the butter and cream cheese together until smooth and creamy.

Gradually add the powdered sugar, mixing until fully incorporated.

Stir in the maple syrup and vanilla extract, whisking until the frosting is light and fluffy.

Pair the cookies by size and shape for even sandwiches.

Spread or pipe the frosting onto the flat side of one cookie, then top with another cookie to create a sandwich.

Repeat with the remaining cookies and frosting.

Place the assembled whoopie pies in the refrigerator for at least 1 hour to allow the frosting to set.

Serve chilled or at room temperature.