Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.

Add egg, vanilla extract, and pumpkin puree; mix until smooth.

Gradually add the dry ingredients into the wet mixture, stirring until combined. Fold in oats.

Scoop cookie dough onto prepared baking sheets (about 2 tablespoons each). Flatten slightly.

Bake for 12–14 minutes until edges are golden and centers are set. Let cool completely on wire racks.

For the filling, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and cinnamon; whip until fluffy.

Spread or pipe filling onto the flat side of one cookie and sandwich with another.

Chill for 20 minutes before serving to help set the filling.