Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and kosher salt. Set aside.

In a separate bowl, beat the softened butter, brown sugar, and granulated sugar together until fluffy, about 3 minutes.

Gradually add the eggs, mixing until each is fully incorporated. Then, add the vanilla extract and pumpkin purée.

Gradually add the dry mixture to the wet mixture until no visible flour streaks remain. The dough should be lightly sticky.

Using a tablespoon, drop dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes.

While the cookies cool completely, beat the cream cheese and softened butter until smooth and creamy. Gradually incorporate the sifted powdered sugar.

Spread or pipe a generous layer of cream cheese frosting on the flat side of half the cookies. Top with the remaining cookies.