Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking soda, and salt to ensure even distribution.
In a separate bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add the pumpkin puree and vanilla extract to the butter mixture, mixing until well combined and smooth.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. The batter will be thick and scoopable.
Using a cookie scoop or spoon, dollop 1 1/2-inch rounds of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 12-15 minutes, until the edges are golden and the centers are just set. The cookies will look slightly puffed and firm around the edges.
Remove the baking sheets from the oven and allow the cookies to cool on a wire rack for at least 20 minutes, until they are firm enough to handle without breaking.
While the cookies cool, beat the softened cream cheese with powdered sugar, cinnamon, nutmeg, and ginger until smooth and creamy, about 2 minutes.
Once cooled, spread or pipe a generous dollop of the spiced cream cheese filling onto the flat side of one cookie, then top with another cookie to form a sandwich.
Repeat with the remaining cookies and filling. Serve these soft, spiced pumpkin whoopie pies at room temperature for the best flavor and texture.
