– 3 cups all purpose flour – 1 teaspoon baking soda – 3/4 teaspoon baking powder – 1 teaspoon salt – 2 tablespoons cinnamon – 1 teaspoon ground ginger – 1 teaspoon all spice – 1/2 teaspoon ground nutmeg – 2 cups dark brown sugar firmly packed – 1 cup olive oil – 15 ounce can pumpkin puree – 1 1/2 teaspoon vanilla – 2 large eggs room temperature
Pre-heat the oven to 350°F and line cookie sheet. Whisk together flour, baking soda, baking powder, salt, and spices. Add in oil and brown sugar on medium speed until well combined.
Add the pumpkin and vanilla and mix on medium-low until well incorporated.
Add eggs, one at a time, mixing on medium-low, and be careful not to over mix.
Spoon the batter into a large piping bag fitted with a large round tip. Pipe the batter into 3/4 to 1-inch rounds on the parchment paper-lined cookie sheets.
Bake the whoopie pies for 10 minutes. Remove the pan from the oven and place it on a cooling rack for 10 minutes.
Place a dollop of maple cream cheese frosting on the flat side of one pie and then top with the flat side of another whoopie pie.
Place the assembled whoopie pies in the refrigerator for 30 minutes to an hour to chill, allowing the frosting to set.