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

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until well combined.

In a large bowl, mix the pumpkin puree, granulated sugar, vegetable oil, egg, and 1 teaspoon of vanilla extract until smooth.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Using a tablespoon, drop rounded mounds of the batter onto the prepared baking sheets, leaving space between each mound.

Bake for 12-15 minutes, or until the edges are firm and a toothpick inserted into the center comes out clean.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

In a separate bowl, beat together the cream cheese, softened butter, powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.

Once the cookies are completely cool, spread a generous amount of the cream cheese filling on the flat side of one cookie and sandwich it with another cookie.

Repeat with the remaining cookies and filling, then serve and enjoy your delicious pumpkin whoopie pies!