Combine the sugars and melted butter. Then mix in pumpkin purée and vanilla extract.
Next, stir in flour, baking soda, baking powder, salt, and pumpkin pie spice. Fold in mini chocolate chips and then chill the dough in the fridge for at least 30 minutes.
Scoop using a small cookie scoop, the chilled dough onto your parchment-covered baking sheet. Then slightly flatten the ball of dough before baking.
Bake for 6-8 minutes. Leave the cookies on the cookie sheet for a couple of minutes before placing them on a cooling rack to cool.
To make the frosting, combine the cream cheese, butter, vanilla extract, and powdered sugar. If the frosting is too thin add more powdered sugar and if the frosting is too thick add a little milk.
Once the cookies are cooled, frost the bottom of one cookie with the frosting and top with another cookie.