In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese, beating for a couple minutes to mix them together.

Add the powdered sugar, maple syrup, and vanilla bean caviar and slowly turn on the mixer, working your way up to medium speed.

Beat for 2-3 minutes or until smooth (if you don't sift your confectioner's sugar, the filling will be lumpy like mine; proceed at your own risk).

Transfer to a covered container and chill in the refrigerator until ready to use.

Preheat oven to 350 degrees Fahrenheit. Get out 2 rimmed baking sheets and set aside.

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

In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil and butter, mixing for 2-3 minutes to blend together.

Cream the sugars into the butter/coconut oil mixture, beating until light and fluffy (3-4 minutes).

Beat in the eggs one at a time, incorporating the first fully before adding the second.

Stir in the vanilla bean paste.

Add the flour mixture and pumpkin puree, mixing slowly until incorporated. Scrape the sides, stir a few more rounds, and then remove from the mixer.

Portion out with a #40 cookie scoop onto the baking sheets. They will not spread a lot, so you can bake 12 at a time.

Bake for 13-15 minutes, or until a toothpick inserted in the center comes out clean.

Let sit on pan for 2 minutes before removing to wire racks to cool completely.

Once the cookie/cakes are completely cooled, you can transfer the filling to a pastry bag fitted with a circle tip and pipe on the flat side of one cookie, then apply the flat side of another to the top to make little sandwiches.

If you're in a hurry, you can spread the filling on the flat side of one cookie with a butter knife, apply the flat side of another cookie, and make your sandwiches that way.

Eat within 3 days.