A moist pumpkin cookie with decadent cream cheese filling
Preheat oven to 350. Line two baking sheets with parchment paper.
Combine brown sugar and vegetable oil in a large mixing bowl. Whisk until smooth. Add in pumpkin puree, eggs, and vanilla. Whisk until combined. In a medium mixing bowl, combine flour, salt, baking soda, baking powder, and pumpkin spice. Stir dry ingredients into wet until just combined. Do Not Overstir.
Drop dough 2 inches apart onto the baking sheets using a 1 1/2 Tablespoon scoop. Bake in the oven for 12-13 minutes.
Remove the cookies from the oven and place them on a baking rack to cool completely.
Combine ingredients in a large bowl or stand mixer. Using whisk attachment or beaters, whip ingredients until smooth. Place the filling in the refrigerator for 30 minutes.
Scoop a heaping Tablespoon of the filling onto the flat side of one cookie. Top the filling with the flat side of another cookie. Press down gently so that the filling spreads to the outer edges.
Store in an air-tight container in the refrigerator for 4 days or freeze for up to 3 months.