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1. Preheat the oven to 375 F.
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2. In a large bowl, beat together the butter, brown sugar and granulated sugar with a handheld electric mixer (or in the bowl of an electric stand mixer) until the mixture is smooth. Add the pumpkin, vanilla and egg and mix until well combined.
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3. In a medium bowl, stir together the flour, baking powder, baking soda, spices and salt. Add the flour mixture to the pumpkin mixture and beat on low speed until combined.
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4. Scoop out heaping tablespoons of the dough onto parchment or Silpat-lined baking sheets, spacing them about 2 inches apart (I put about 6 per baking sheet). Bake for 10-12 minutes or until the cookies are puffed and baked through. Remove pan from oven and remove the cookies to a wire rack to cool completely.
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5. For the cream filling: In a large bowl, beat together the softened cream cheese and heavy whipping cream for 1-2 minutes until well combined and starting to thicken. Add the vanilla and powdered sugar and continue beating until the filling is thick and fluffy and smooth.
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6. Match sets of 2 cooled cookies according to similar size and shape. Spread the bottom of half the cooled cookies with the cream mixture (load it on there) and top with the remaining cookies.
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7. Store in the refrigerator until serving.
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Recipe source: Adapted from an old Real Simple magazine from 2007.
