• Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
• In a medium sized bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice and salt.
  2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, ½ teaspoon fine sea salt
• Using a stand mixer, beat sugar, brown sugar, pumpkin, and vegetable oil together. Scrape down the sides as needed. Add in egg and vanilla extract and beat again. Scrape down the bowl to incorporate everything evenly.
  ¾ cup granulated sugar, ¾ cup lightly packed brown sugar, 1 cup pure pumpkin puree, ½ cup vegetable oil, 1 large egg, 1 ½ teaspoons pure vanilla extract
• Slowly add in dry ingredients. Stir just until combined, making sure to scrape the sides and bottom of the bowl. Do not over mix.
• Transfer batter to a piping bag and pipe out batter in approximate 3-inch rounds, leaving space between for expansion during baking. You should be able to fit 12 per pan.
• Bake for 10-12 minutes, rotating pans halfway through for even baking. Let cool briefly on the pans, then use a spatula to transfer to a wire rack to cool completely (they will be soft).

Make the Frosting:

• Beat cream cheese and butter together until smooth. Add vanilla extract and 1 cup of powdered sugar. Continue to slowly add powdered sugar until you reach your desired consistency.
  4 ounces cream cheese, 1/2 cup unsalted butter, 2 teaspoons pure vanilla extract, 2 to 3 cups powdered sugar
• Frost the bottoms of half of your cookies to make your cookie sandwiches. Top with a “blank” cookie and serve.