Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper to prevent sticking.
In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt until evenly combined. This creates a fragrant, spicy dry mix.
In another bowl, beat the softened butter with the brown sugar using an electric mixer or whisk until the mixture is light, fluffy, and slightly pale, about 2 minutes.
Add the egg to the butter mixture, beating until fully incorporated. Then mix in the pumpkin puree and vanilla extract, blending until smooth and fragrant.
Gradually add the dry ingredients to the wet mixture, mixing just until everything is combined and the batter is thick and slightly sticky.
Using a spoon or cookie scoop, drop dollops of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 12-14 minutes, or until the edges are golden and the tops are set with slight cracks.
Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes, then transfer them to a wire rack to cool completely. The cookies will be soft but firm up as they cool.
While the cookies cool, prepare the filling by blending the cream cheese or mascarpone with powdered sugar until smooth and creamy. Chill if needed to thicken.
Once cookies are fully cooled, spread a generous amount of the filling on the flat side of one cookie and sandwich with another to form a pie.
Repeat with remaining cookies and filling. Serve the pumpkin whoopie pies at room temperature to enjoy their soft, spiced, and creamy texture.
