Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper. Gather your ingredients and ensure the butter is melted and slightly golden for added aroma.
In a large mixing bowl, beat together the melted butter and brown sugar until smooth and creamy, about 2 minutes. You'll notice the mixture lightens in color and feels fluffy.
Add the eggs one at a time, beating well after each addition, until the mixture is smooth and slightly thickened.
Stir in the pumpkin puree and vanilla extract, combining thoroughly until the batter is uniform and has a rich, orange hue.
Sift together the flour, cinnamon, ginger, and nutmeg in a separate bowl. Gradually fold these dry ingredients into the wet mixture, mixing just until combined. The batter should be thick but scoopable.
Using a cookie scoop, portion the batter onto the prepared baking sheets, spacing them about 2 inches apart. The cookies will spread slightly, so give them room to expand.
Bake for 12-15 minutes, or until the edges are lightly golden and the tops are set. You'll hear a gentle sizzle as they bake. Remove from the oven and let cool on a wire rack for about 10 minutes.
Meanwhile, prepare the filling by beating the softened cream cheese, butter, vanilla, and a pinch of salt until fluffy and smooth. Chill the filling if it feels too soft to pipe.
Once the cookies are completely cooled, pipe a generous layer of the cream cheese filling onto the flat side of one cookie, then top with another to form a sandwich. Repeat with remaining cookies.
Place the assembled pies in the refrigerator and let them rest for at least 30 minutes. This helps the filling set and flavors meld, making each bite more luscious.
Serve these cozy treats at room temperature or chilled, enjoying the soft, chewy cookies with the creamy, spiced filling. They’re perfect for sharing and celebrating fall.
