Fair warning: these cookies are very indulgent. But the best part about these sweets is that you can taste every layer of flavor without being overwhelmed. The pumpkin spice chips are muted by the chocolate morsels and the cinnamon cream cheese filling gives it that fall flavor you crave this time of year.
In a large stand mixer, combine all ingredients until creamy.
Place in the fridge and cool for about 1 hour.
Heat oven to 350 degrees F.
In a large stand mixer, combine both sugars, butter and vanilla extract until creamy, on medium speed. Add eggs in one at a time, and mixing them thoroughly on medium speed after each egg.
Add in baking soda and flour slowly until fully combined.
On an ungreased baking sheet, spoon about a tablespoon round of dough and bake roughly 8-10 minutes a sheet.
Remove from the oven when the bottoms of the cookies appear slightly browned and allow to cool completely.
Once cooled, take cream cheese frosting out of the fridge and spread about a teaspoon's worth of frosting onto the flat part of the cookie and sandwich together with another cookie. Keep in the fridge until you are ready to serve.