Pumpkin Whoopie Pies with Maple-Cream Cheese Filling

I'm pretty sure that I am a pumpkin addict! :) Just ask anyone that knows me well especially my husband(ask him how many times he takes me to DQ for there Pumpkin Pie Blizzard in the fall! :) Oh but I love any type of baked good or dessert using pumpkin in its ingredient list. Maybe its because pumpkin is an ingredient that makes baked goods so incredibly soft that you just indulge,or maybe its because most of the bar,cookie.or cake recipes are iced with that very sinful ingredient called cream cheese,well I guess whatever the reason I am hooked on Pumpkin! So the other day I found this recipe for these pumpkin whoopie pies and I was wanting to make some for Arlins' customers so I tried this recipe and it became an instant Keeper! It has the right amount of spices in the cookie and the suttle hint of maple flavor in the frosting makes them just divine!
Pumpkin Whoopie Pies with Maple-Cream Cheese Filling
For the Whoopie Pies
3 cups all-purpose Flour
2 T. Cinnamon
1 tsp. Baking Powder
1 tsp.Baking Soda
1 tsp.Salt
1 tsp. Ground Ginger
1/2 tsp. Nutmeg
Combine all above ingredients and whisk together in a bowl.Set aside
1 cup Sugar
1 cup Brown Sugar
1 cup Oil
 In a mixer blend the sugars and oil together; and add
3 cups Pumpkin Puree (chilled)
Beat well ; and add
2 eggs
1 tsp. Vanilla
Mix until well combined ; and then add the
Flour Mixture
Drop cookie dough by tablespoonful on a greased baking sheet.
Bake at 350 degrees for 10-12 minutes.
Let cookies Cool.
Meanwhile combine the icing ingredients

For the Maple-Cream Cheese Filling
8 ounces Cream Cheese,softened
1 stick Butter,softened
With a mixer beat the cream cheese and butter well ;add
3 T.Maple Syrup
1 tsp.Vanilla
Beat well;add
3 1/2 cups Powdered Sugar
Mix well together.
Spread between 2 cookies.
Wrap each individual whoopie pie in Saran wrap.
Place in freezer (if they last that long! :) )

Yield about 3 dozen assembled whoopie pies