01 -
Preheat oven to 350°F and line two baking sheets with parchment paper.
02 -
Whisk together all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl until evenly distributed.
03 -
In a large mixing bowl, combine pumpkin puree, granulated sugar, and light brown sugar; mix until smooth. Add melted butter and blend thoroughly. Beat in eggs and vanilla extract until mixture is homogeneous.
04 -
Gradually stir the dry ingredients into the wet mixture until just combined. Avoid overmixing; a few visible lumps are acceptable.
05 -
Using a cookie scoop or tablespoon, drop rounded portions of batter onto prepared baking sheets, spacing each mound about 2 inches apart.
06 -
Bake for 12 to 15 minutes, or until edges are set and centers are slightly glossy. Test doneness by inserting a toothpick; it should emerge clean.
07 -
Remove cookies from the oven and allow to cool completely on a wire rack before assembling.
08 -
Beat confectioners’ sugar, cream cheese, and vanilla extract together in a bowl until filling is smooth and creamy.
09 -
Invert half of the cookies. Spread a generous layer of cream filling over the flat side of each inverted cookie, then top with the remaining cookies to create sandwiches.