Cookies
1/2 cup butter, softened
1 1/4 cups sugar
2 large eggs, at room temperature, lightly beaten
1 cup pumpkin
1 tsp. vanilla extract
2 T. molasses
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. ground cardamom
1/4 tsp. salt (only if using unsalted butter, otherwise omit)
Filling
4 ounces cream cheese, at room temperature
6 T. butter, softened
1/2 tsp. vanilla extract
1 1/2 cups powdered sugar
FOR COOKIES: Cream butter and sugar in a large bowl. Add eggs and beat well. Add pumpkin, vanilla extract, and molasses; beat until smooth. In a separate bowl, whisk flour, baking powder, baking soda, and spices. Add to pumpkin mixture and stir well. Using a teaspoon-size cookie scoop (or a heaping teaspoon), drop onto greased or parchment-lined cookie sheets.
Bake for about 12 minutes, until the cookie springs back to the touch, or a toothpick inserted into center comes out clean.
Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
FOR FILLING: Beat cream cheese, butter, and vanilla until fluffy. Gradually mix in powdered sugar and beat until light and fluffy. Generously frost the flat side of one cookie with filling, then top it with the flat side of another one to make a “sandwich.” Repeat with remaining cookies and filling.