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Preheat your oven to 400°F.
In a large bowl, combine flour, baking powder, salt, and spices. Set aside.
Using an electric mixer, cream the butter very well.
Add the pumpkin and cream again. Add the sugars and whip it well until you have a fluffy mixture. Add the vanilla and egg and mix again.
Slowly add the flour mixture on low speed until fully incorporated.
Pack the dough into your cookie press and begin pressing onto ungreased cookie sheets.
Bake for about 7 minutes, checking often.
Let cookies cool on the sheet for about 2 minutes before transferring to a wire rack.
To make the filling, place the butter, heavy cream, and brown sugar in a saucepan and cook over medium heat until it begins to boil. Remove from heat and let cool slightly before adding vanilla.
Refrigerate the filling until fairly set, then slowly add powdered sugar and pecans.
Match up cookies by shape and size, frost one cookie, and sandwich them together.