Instructions

1. First make the cookies. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside.
2. In a stand mixer fitted with the paddle attachment, add the butter, granulated sugar and brown sugar and beat on medium-high speed until fluffy, about 1 minute.
3. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the pumpkin and vanilla. Beat on medium-high until combined.
4. Add the flour, oats, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, and beat on low speed until just combined and no streaks of flour remain.
5. Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough (a large spoon also works; the balls should be about 3 tablespoons). Place onto the prepared baking sheets, spacing the dough balls 2 inches apart.
6. Bake until the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle, 12 to 14 minutes. Allow the cookies to cool completely on the baking sheet, as they’ll continue to set as they cool.
7. Once the cookies are cool, make the marshmallow cream filling. In a stand mixer fitted with the paddle attachment, add the butter, marshmallow fluff, powdered sugar, vanilla, and salt. Beat on medium-high speed, scraping down the sides and bottom of the bowl as needed with a silicone spatula, until the frosting is smooth and combined, about 30 seconds, being careful to not over mix or the fluff will deflate and the mixture will become droopy. Transfer the frosting into a piping bag fitted with a large round tip.
8. Pipe about 2 tablespoons of frosting onto the bottom side of one cookie and place a second cookie on top to sandwich. Repeat with the remaining cookies, then serve.