Preheat the oven to 350° Fahrenheit. Grease two cookie sheets and line with parchment paper, then spray or grease the parchment paper. In a medium bowl, whisk together the dry cookie ingredients (the flour, starch, almond flour, baking soda and powder, salt, and oats). Set aside. In a larger bowl, whisk together the wet ingredients (pumpkin, brown sugar, molasses, oil, eggs, vanilla and spices). Dump the dry ingredients into the wet ingredients and use a spatula to mix until combined. Spoon or pipe your cookies onto your cookie sheets - about 2 teaspoons per cookie, flattened a bit (they will not spread) to be 1.5-2 inches in diameter. Fill each sheet with about 20 cookies then pop in the oven for 15 minutes. Continue making cookies until batter is all used.

Make the filling while the cookies bake and cool. In a medium bowl, using an electric mixer, beat together the butter and cream cheese for about a minute until fluffier and creamy.  Add in the vanilla and powdered sugar and continue to beat until softened and combined. Flip all of your cooled cookies to prep for filling. Spoon the filling into a piping bag and pipe filling to cover the underside of 1/2 of all of the cookies, or simply spoon the filling onto the cookie halves. Pair filled and unfilled cookies and press together to make your whoopie pies. Eat immediately! Or save for later - whatever you have the strength to do.