Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine pumpkin puree, brown sugar, granulated sugar, and vegetable oil. Mix until well combined.

Add eggs one at a time, mixing well after each addition.

In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes, or until the edges are set. Allow to cool completely.

In a mixing bowl, beat the softened cream cheese and butter together until smooth.

Gradually add powdered sugar and vanilla extract, mixing until creamy and smooth.

Spread a generous amount of frosting on the flat side of one cookie, then top with another cookie, flat side down.

Repeat with remaining cookies and frosting. Serve and enjoy!