Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
To make the cookies, beat together the butter and sugar in the bowl of a stand mixer until light and fluffy.
Beat in the eggs, pumpkin, and vanilla until well combined.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
Using a small cookie scoop, drop scoops of dough onto the prepared baking sheet, about 1-inch apart. Bake for 10-12 minutes or until springy to the touch. Cool completely.
To make the filling, beat the butter, cream cheese, sugar, and maple syrup together until well combined. Fold in the bacon crumbles.
Flip half of the cookies over and spread with the filling. Top with the remaining cookies.
If there is leftover frosting, keep it in the fridge and spread on pancakes, waffles, or French toast.