Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper. Set aside.

In a large mixing bowl, whisk together the brown sugar, Pumpkin Puree, oil, eggs and vanilla extract until well blended.

In a separate medium bowl, evenly stir together the flour, Pumpkin pie spice, baking powder and salt, and then mix this with the wet ingredients until just combined.

With a piping bag fitted with a large round tip, pipe about 2 tablespoon-sized mounds of batter about 3 inches apart on your prepared baking sheets.

Bake for about 10-15 minutes, rotating the pans halfway through, until the cookies feel firm and turn golden. Let cool for several minutes on the baking sheets before transferring the cookies onto a wire rack to cool completely. Repeat piping and baking the cookies if you have any batter remaining.

Once the cookies have cooled completely, turn half of the cookies over so the bottoms are facing up.

With a piping bag or offset spatula, spread about 2-3 tablespoons of Cream Cheese Frosting frosting on the bottoms of the cookies and then sandwich the cookies with the unfrosted halves.

These cookies are best served the day they are made. If there are leftovers, store them in an airtight container in the refrigerator for up to one day.