Beat the butter and brown sugar until smooth, then add the blotted pumpkin, eggs, and vanilla and mix until combined. The batter should look evenly spiced and cohesive.

Fold in the flour mixture and rolled oats until a thick dough forms. Stop mixing as soon as you no longer see dry flour.

Scoop 2-tablespoon rounds onto a sheet pan, spacing them apart for spreading. Flatten slightly if you want more even cookie thickness.

Bake at 375°F for 10-12 minutes, until the edges look set and lightly colored. The centers can still look a touch soft.

Cool the cookies completely before filling, so the cream cheese won’t melt or soak in. A cool rack or fully cooled surface helps them firm up.

Beat the cream cheese and softened butter until smooth and creamy, then add powdered sugar, cinnamon, vanilla, and nutmeg and beat until fluffy. The filling should hold its shape when you lift the beaters.

Match cookies in pairs by size, then sandwich generous filling between each pair. Press lightly so the filling reaches the edges without overflowing.