For the marshmallow filling: Using an electric mixer, beat the confectioners' sugar and butter in a large bowl until fluffy, about 2 minutes. Add the marshmallow creme and maple extract and beat until blended and smooth. This can be made 2 hours ahead. Let stand at room temperature.
For the pumpkin cake: Sift together the flour, cinnamon, baking powder, baking soda, cloves, nutmeg and salt into a large bowl. Using an electric mixer, beat the butter and both sugars in another large bowl until blended. Gradually beat in the oil. Add the eggs one at a time, beating to blend between additions. Beat in the pumpkin. Add the dry ingredients in two additions alternately with the milk in one addition, beating to blend between additions and occasionally scraping down the sides of the bowl. Cover and chill the batter 1 hour.
Preheat the oven to 350 degrees F. Arrange one rack in the bottom third of the oven and one rack in the top third of the oven. Line 2 baking sheets with parchment; spray lightly with nonstick spray.
Spoon the batter onto the baking sheet to form cakes (about 3 level tablespoons each; about 12 per baking sheet), spacing them apart. Let stand for 10 minutes.
Bake the cakes until a tester inserted into the centers comes out clean, about 20 minutes, rotating the sheets halfway through baking. Cool the cakes completely on the baking sheets on a rack. Using a metal spatula, remove the cakes from the parchment.
Line the cooled baking sheets with clean parchment; spray with nonstick spray and repeat baking with the remaining batter.
Spoon about 2 tablespoons filling on the flat side of one cake. Top with another cake, flat side down. Repeat with the remaining cakes and filling.
The pies can be made 8 hours ahead. Store in a single layer in an airtight container at room temperature.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Two Fat Cats Bakery