Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.

Add the egg, pumpkin puree, and vanilla extract. Mix until smooth.

Gradually add the dry ingredients to the wet ingredients and mix just until combined.

Scoop tablespoon-sized portions of batter onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10 to 12 minutes or until the tops spring back lightly when touched.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

To make the filling, beat the butter until creamy. Add the powdered sugar, vanilla, cinnamon, and enough cream to create a smooth, fluffy filling.

Spread or pipe the filling onto the flat side of half the cookies.

Top with the remaining cookies to create sandwich cookies.

Chill for 20 minutes before serving for the best texture.