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Preheat oven to 325 degrees F. Line a couple of baking sheets with parchment paper, or use Silpats if you have them.
Sift flours, baking powder, baking soda, pie spice, and salt in a small bowl.
Beat butter and honey in large mixing bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each one. Add squash and vanilla extract; beat until smooth.
Gradually stir in flour mixture until combined. Drop by heaping teaspoons onto prepared baking sheets.
Bake for about 13 minutes or until bouncy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
For cream cheese filling: Beat cream cheese, butter and 1 cup maple sugar in a bowl on medium speed until smooth and shiny. Add more sugar to taste.
Spread filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.