In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.

In a large bowl or stand mixer, beat together the brown sugar, white sugar, and oil.

Add the pumpkin puree and mix well.

Add the vanilla and eggs and mix well.

Slowly add in the flour mixture and mix until combined.

Using a cookie scoop or 1 tablespoon measure, drop the batter onto the baking sheet, leaving 1-2 inches between the batter. Try to keep the batter as circular as possible.

Bake for 10-14 minutes or until the tops are done and a toothpick inserted into the middle of one of the cakes comes out clean or with just moist crumbs attached.

Remove from oven and allow to cool for a couple minutes on the pan and then transfer to a cooling rack. Cool completely before frosting.

To prepare the filling, beat the butter on high for 1-2 minutes until smooth and fluffy. Add the cream cheese and beat until smooth. Add the powdered sugar and extract, and beat until combined. Transfer to a large Ziploc bag and cut 1/2"-1" off the corner.

Flip half of the cakes over on a flat surface and divide batter between them.  Sandwich halves together.