3 cups all-purpose flour1 tablespoon pumpkin pie spice1 teaspoon baking powder1 teaspoon baking soda1 teaspoon kosher salt2 large eggs1 can (15 oz) pure pumpkin1 cup packed light brown sugar1 cup vegetable oil1/2 cup granulated sugar2 tablespoons pure maple syrup1 teaspoon vanilla extract1 bar cream cheese2/3 cup granulated sugar2 teaspoons vanilla extract8 ounces Cool Whip
In a larger mixing bowl, whisk together the eggs, pure pumpkin, light brown sugar, vegetable oil, granulated sugar, maple syrup, and vanilla extract until well combined and smooth.
Next, add the dry ingredients into the wet ingredients. Mix thoroughly, with a silicone rubber spatula, until combined but be sure not to overmix the batter.
In a mixing bowl using an electric hand mixer, beat the cream cheese, granulated sugar, and vanilla extract until creamy and no lumps remain. Stir in the thawed Cool whip and mix until combined.
Place the cream cheese filling inside a piping bag or a gallon-sized Ziploc bag with the corner snipped off. Flip half of the cookies over and pipe a generous amount of filling onto each flipped over half. Place the other cookie on top and press together gently.