Beat butter and brown sugar until smooth and slightly lighter in color. Add the blotted pumpkin, then beat in the eggs and vanilla until the mixture looks cohesive.

In a separate bowl, mix flour, rolled oats, baking soda, pumpkin pie spice, cinnamon, and salt. Add the dry mixture to the wet mixture and fold just until the dough forms and no dry streaks remain.

Scoop the dough into 2-tablespoon rounds and place them on a sheet pan with space between cookies. Bake at 375°F for 10-12 minutes until the edges look set and the centers are slightly soft.

Cool cookies completely on the baking surface. Wait until they are fully cooled before filling so the cream cheese filling stays thick.

Beat the softened cream cheese and softened butter until smooth and creamy. Add powdered sugar, cinnamon, nutmeg, and vanilla, then beat until fluffy with a spreadable texture and no lumps.

Match cooled cookies into pairs of similar size. Spread or pipe generous filling onto one cookie and press a second cookie on top until you see filling reach the edges.