Preheat oven to 350 degrees
Combine sugars and butter; beat until light and fluffy. Add eggs and vanilla, and beat at a medium speed until well combined.
In a large bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir to combine.
Gradually add flour to the butter mixture.
Mix in oats abs carrots. Chill dough in refrigerator until firm, at least one hour.
Using 1/2 ounce scoop, scoop dough on prepares baking sheet leaving 2 inches between cookie.
Once cooled completely spread cream cheese filling into a cookie. Sandwich together with another cookie.
Store in an airtight container for up to 3 days in refrigerator.