For the cookies: Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
Using an electric mixer, blend the pumpkin, eggs, brown sugar, oil, and molasses together on medium speed until well combined – approximately 2 minutes. Scrape down the sides of the bowl, and add the salt, ginger, cloves, cinnamon, nutmeg, baking powder, and baking soda. Mix until incorporated.
Add the flour to the wet ingredients and beat until well combined – approximately 1 minute. Using a 1⁄4 cup measure, drop batter onto baking sheets 2 inches apart making 24 cookies. Bake 10-12 minutes. Do not over bake. Remove from oven and transfer to rack to cool.
For the filling: Using a small heatproof bowl, combine gelatin and 2 tablespoons water, stir, and set aside for gelatin to soften.
Using an electric mixer, whip together butter and cream cheese on high speed until fluffy – approximately 3 minutes.
Heat gelatin and water very gently in a sauce pan over med-low heat, stirring to dissolve the gelatin. Reserve.
Add 11⁄2 cups powdered sugar to the butter mixture, blending well – approximately 1 minute. Add gelatin and mix to combine. Add remaining 11⁄2 cups powdered sugar and ginger, blending well again – approximately 1 more minute.
For the assembly: Spread flat side of the cookies with approximately 2 tablespoons of filling. Top with remaining cookie, flat side touching the filling. Serve.
Chef’s Note: For best storage, wrap each pie individually in plastic wrap. Filling can also be piped onto flat side of cookie with a star tip for a more decorative presentation.