Pumpkin Whoopie Pies with Maple Cream Cheese Filling

I decided on these cookies for 'Girl's Night', after some help from by bff Kelsey. They just sounded like fun. I found this recipe on http://www.culinaryconcoctionsbypeabody.com/2008/09/28/i-was-doing-so-good/
If you would like the original recipe, check it out there. I only varied it slightly. And next time I make these cookies, you better believe there will be a next time, I am going to change it a little more. They were soooooooo good! I love new recipes, and thank you to awesome bloggers for that!

Pumpkin Whoopie Pies with Maple Cream Cheese Frosting
yield: I got 29 cookies, depending on the size scoop you use, it varies.

3 cups unbleached flour (or all-purpose)
1 tsp. kosher salt
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed (I suppose light brown sugar would work)
1/2 cup vegetable oil
6 Tbsp. Fat-free Vanilla Yogurt
3 cups chilled pumpkin puree (not pie filling)
2 large eggs
1 tsp. vanilla extract

Preheat the oven to 350 degrees. Line 3-4 baking sheets with parchment paper. I had to use 4 baking sheets. In a large bowl: spoon flour into measuring cups and pour into bowl, mixing a whisk, salt, baking soda, and baking powder. In a second bowl, whisk together the oil and sugars. Add the pumpkin and mix thoroughly, then add the eggs and vanilla. Again whisk thoroughly. Pour in the flour mixture and stir until completely incorporated, no flour lumps please.
Use a Tablespoon sized cookie scoop, must have a release mechanism, drop full Tablespoonfuls onto the pans. Space the dough about 1 inch between each cookie. Bake for 12-15 minutes. Test for doneness with a toothpick, making sure baked through. Cool the cookies on the pans until they come to room temperature. You can remove them to wire racks to cool completely, if you like.

Maple Syrup Cream Cheese Filling
3 cups powdered sugar
1/2 cup/1 stick unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 Tbsp maple syrup
1 tsp. vanilla extract

 Using a hand held mixer, beat the butter until creamy, add the cream cheese, syrup and vanilla. Beat until combined. Beat in the powdered sugar only until combined.
Turn half of the cookies upside down, place a heaping Tbsp. of frosting onto each half and place other half of cookies on top, pressing down slightly. Put the assembled pies/cookies into the refrigerator for about 30 minutes. To store: Place in sealed containers and refrigerate.