Using a stand mixer or a large bowl and a hand mixer, cream together butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add egg yolk and mix again. Add vanilla extract and pumpkin puree and mix until smooth.
In a small bowl, whisk together flour, oats, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Add dry ingredients to wet ingredients and mix until just combined.
Refrigerate for one hour.
After refrigerating, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Scoop 12 equally sized cookies onto the prepared baking sheet and bake for 15 minutes.
Meanwhile, make your filling. Mix together the cream cheese, powdered sugar, and cinnamon using a stand mixer or a hand mixer. You want the mixture to be nice and smooth.
When the cookies are done baking, remove from the oven and bang on the counter a few times to flatten the cookies a bit. Allow to cool completely.
When completely cool, spread the filling on six of the cookies. Then sandwich together with the other cookie.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/pumpkin-oatmeal-cream-pies/