Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.

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

In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil.

Add the pumpkin puree, eggs, and 1 teaspoon of vanilla extract to the sugar mixture and whisk until smooth.

Gradually fold the dry ingredients into the wet mixture until no flour streaks remain, taking care not to overmix.

Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them at least 2 inches apart.

Bake for 12 to 15 minutes or until the tops spring back when lightly touched. Transfer to wire racks to cool completely.

Prepare the filling by beating the softened cream cheese and butter together until light and fluffy.

Sift in the powdered sugar and add the remaining 1 teaspoon of vanilla extract, beating until smooth.

Spread or pipe a generous amount of filling onto the flat side of one cooled cookie and press another cookie on top to create a sandwich.