Preheat to 350 degrees F and line a cookie sheet with parchment paper, or a silicone baking mat.
Combine the dark brown sugar, granulated sugar, and butter and mix with a hand mixer until light and creamy, about 3 minutes; add egg and the vanilla extract until thoroughly mixed.
In a separate bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Gradually add the flour mixture into the wet mixture until just combined; fold in the oats, carrots, raisins, and pineapple.
Using a medium cookie scoop, scoop dough onto cookie sheet, leaving 2-inches between cookies; bake 12 to15 minutes, or until slightly browned. Cool on cookie sheets for 5 minutes then transfer to a cooling rack. Once cookies are cool, frost with cinnamon cream cheese frosting.
For the frosting
4 ounces cream cheese
1/4 cup unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1 1/2 cups confectioners' sugar
1 teaspoon cinnamon
Combine the cream cheese, butter, vanilla until mixed; add the confectioners' sugar slowly until mixed; slowly stir in the cinnamon.
*If you do not have pumpkin pie spice on hand, simply substitute the following: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.