Step 1

For the cookies: Preheat the oven to 350˚ and line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, salt and pumpkin spice in a large bowl; set aside.

Step 2

In another large bowl, whisk together the brown sugar and vegetable oil. Add the pumpkin puree, egg and vanilla and whisk until combined. Add the flour mixture to the pumpkin mixture and whisk until fully incorporated.

Step 3

Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 1 inch apart. Bake until golden and set, 14 to 16 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

Step 4

Meanwhile, for the filling: Beat the butter and powdered sugar in a stand mixer fitted with the paddle attachment on medium speed until smooth. Add the marshmallow creme and beat until combined.

Step 5

Scrape the filling into a resealable plastic bag and snip a corner. Pipe a large dollop of filling onto the flat side of half of the cookies. Sandwich with the remaining cookies, pressing down lightly. Refrigerate for 30 minutes before serving. Dust the cookies with powdered sugar.