Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg. Set aside. In a seperate bowl, whisk the sugar (white), brown sugar, and the oil, and pumpkin until combined. Add the eggs and vanilla and whisk until combined. Gradually add the flour mixture to the pumpkin mixture and whisk until combined. Drop rounded, heaping Tablespoons full onto the prepared sheet, about 1" apart. Bake for 10 to 12 minutes, until cookies are just starting to crack on top and toothpick comes out clean. Cookies should be firm. Remove from the oven and cool.
To make the filling: Beat the butter until smooth (about 3 minutes). Add the cream cheese, and beat until smooth (about 2 minutes). Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.
To assemble: Turn half of the cooled cookies upside down. Fill that half (about 1 Tbs.). Place another cookie on top. Press down so filling spreads to the edges. Refrigerate about 30 minutes before serving.