Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set them aside.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.

Add the pumpkin puree, granulated sugar, brown sugar, oil, egg, and vanilla to the same bowl. Stir with a spatula until the batter is smooth and no dry flour streaks remain. It will be thick but scoopable.

Use a medium cookie scoop (about 1 1/2 tablespoons) to portion the batter onto the lined baking sheets, spacing rounds about 2 inches apart. You should get 24 rounds total, 12 per sheet.

Bake one sheet at a time on the center rack for 11 to 13 minutes. The cookies are done when the tops look matte rather than shiny and a toothpick inserted in the center comes out clean. Do not overbake or they will dry out.

Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack and let them cool completely. They need to be fully cool before filling or the cream will melt.

While the cookies cool, make the filling. Beat the softened butter with a hand mixer on medium speed for about 2 minutes until it is pale and fluffy.

Add the sifted powdered sugar one cup at a time, beating on low between additions so it does not puff out. Add the maple syrup and cream, then beat on medium-high for 1 to 2 minutes until the filling is light and smooth. If it seems too stiff, add a little more cream one teaspoon at a time.

Match your cookie rounds into pairs by size. Spread or pipe a generous tablespoon of filling onto the flat side of one cookie from each pair, then press the second cookie flat-side down on top, gently squeezing until the filling reaches the edges. Repeat with all remaining cookies.

Serve right away or refrigerate in an airtight container layered with parchment paper. They taste best after a few hours in the fridge once the filling has had time to set.