Preheat the oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper for easy removal later.

Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a mixing bowl.

Combine the pumpkin puree, brown sugar, granulated sugar, and oil in a separate bowl. Beat in the eggs and vanilla until well blended.

Gradually mix the dry ingredients into the wet mixture, stirring until just combined.

Scoop dollops of batter onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 11–13 minutes, or until the tops spring back when gently pressed. Allow them to cool completely on a wire rack.

Make the filling: In a bowl, beat the cream cheese and butter until smooth. Add the maple syrup and vanilla, then mix in the powdered sugar until creamy.

Assemble the whoopie pies by spreading the filling onto one half of a cooled cake. Sandwich it with another cake.

Repeat with the remaining cakes until all are filled and assembled. Enjoy!