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

In a mixing bowl, whisk together all-purpose flour, baking soda, ground cinnamon, and a pinch of salt.

In a separate bowl, mix pumpkin puree, granulated sugar, and vegetable oil until smooth. Gradually add the eggs, mixing until fully incorporated.

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

Use a cookie scoop to drop rounds of dough onto the prepared baking sheets, spacing them about two inches apart. Bake for 12-15 minutes until they spring back when touched.

In a clean bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Once cookies are completely cooled, spread the cream cheese filling between two cookie halves.