• Preheat the oven to 350°F. Line a couple of baking sheets with parchment paper or spray them with non-stick spray.
• Whisk the flour, baking soda, salt, and spices in a medium bowl. Set aside.
• Add the following to a mixing bowl: butter, brown sugar, and granulated sugar. Beat on medium speed until light and fluffy. Add the pumpkin puree, eggs and vanilla extract and beat well. The mixture will look curdled, don’t worry. 
• Stir in the flour mixture.
• Drop balls of dough the size of rounded tablespoons onto the baking sheets. Space them about 2 inches apart. 
• Bake the cookies for about 10 to 13 minutes or until golden brown and slightly cracked on the surface. Set on wire racks to cool completely. 

Cream cheese frosting:

• Beat the butter and cream cheese on medium speed until soft and creamy. Slowly add the powdered sugar and beat until well combined. Mix in the vanilla.
• Turn half of the pumpkin cookies upside down and spread or pipe some frosting on the bottom of the cookies. Place another cookie (flat side down) on top of the frosting to create a cookie sandwich. Repeat with all of the cookies.