Preheat oven to 350F and line baking sheet(s) with parchment paper.

In the bowl of a stand mixer (or in a mixing bowl with an hand mixer), add brown sugar and vegetable oil. Mix until well-combined.

Add in pumpkin puree and eggs, mixing until smooth.

In a separate mixing bowl, combine flour, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Whisk to combine.

With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until fully incorporated.

Using a cookie scoop, scoop out batter onto prepared baking sheet. Bake for about 10 minutes, or until beginning to turn slightly golden brown around the edges and the centers are set and no longer look wet.

Transfer baked cookies to a cooling rack.

Prepare filling by combining butter, cream cheese, and powdered sugar in a small mixing bowl (if using a hand mixer) or in the bowl of a stand mixer. Mix well until smooth. Add in marshmallow cream and vanilla or maple extract and continue to mix until fully incorporated and smooth.

Once cookies have cooled, pair them up according to size. Scoop about half a tablespoon of filling onto one cookie of each pair, topping with the second cookie to create a sandwich. Continue until all cookies pairs are filled and sandwiched.