Pumpkin Whoopie Pies

I feel absolutely ridiculous writing the phrase "whoopie pies". Who came up with the term? Despite its ignoble name, the photos of these soft cookie/frosting filled sandwiches looked so deliciously whimsical and fun, not to mention being perfectly fall-themed with pumpkin/maple syrup flavors, that I couldn't resist trying them out.  They turned out pretty darn cute looking, but I have to say, the taste? It's good, but I don't know that it merits all the effort to create the sandwich cookie. I'm almost certain it would just as good (and easier) as a mini cupcake with frosting.

I cut browneyedbaker's recipe [except for the spices] in half (my quantities shown below) and produced 14 large whoopie pies (I actually used my cookie scooper for these). I would suggest that a 2" ball of dough is just too big.

Pumpkin Cookie Base:
1.5 c all-purpose flour
1 Tbs + 1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c. sugar
1/2 c.dark brown sugar (I only gently packed mine)
1/2 c. canola oil
1.5 c. cups chilled pumpkin puree
1 egg
1 tsp vanilla extract

Maple-Cream Cheese Frosting:
1.5 - 2 c. powdered sugar
4 oz cream cheese, room temperature (half of a regular sized block)
14 c. butter, room temperature
4-5 tablespoons maple syrup (if you have maple extract, add some of that in)
1/2 tsp vanilla extract

1. Line baking sheets with parchment paper and preheat oven to 350 degrees F. (I was actually able to reuse the parchment paper from this recipe for another baking item - almost no cookie residue on it!)
2. Whisk together all the ingredients from flour through salt. Set aside.
3. In a separate bowl, whisk the sugars and oil together. Add in the pumpkin puree, eggs, and vanilla, whisking to combine completely.
4.Add half the flour mixture to the pumpkin mixture and stir until mostly combined, then add the other half of the flour mixture, stirring to combine completely.
5. Drop dough by the heaping tablespoon-full onto the baking sheets, leaving 1" or so between the dough mounds (yes they should be rounded and look dome shaped).
6. Bake for 10 to 12 minutes. The cookies should be firm to the touch and pass the toothpick done-ness test. Remove from the oven and let the cookies cool completely on a cooling rack.
7. To make the filling, beat the butter on medium speed until smooth. Add the cream cheese and beat until smooth. Add half of the powdered sugar, combine, then beat the maple syrup and vanilla in. Continue to beat in the rest of the powdered sugar. Taste for flavor. If good, place in the fridge to firm up.
8. Once the frosting is firmer (right before you want to serve them), you can spread it on a cookie and place another cookie on top. Voila!