3tablespoons(43g)salted butter, softened to room temperature
⅓cup(71g)packed light brown sugar
¼cup(53g)granulated sugar
1cupcanned pumpkin puree
½teaspoonpure vanilla extract
1largeegg
1cup(142g)all-purpose flour
½teaspoonbaking powder
½teaspoonbaking soda
½teaspoonground cinnamon
¼teaspoonground nutmeg
⅛teaspoonground cloves
⅛teaspoonallspice
¼teaspoonsalt
Cream Filling:
8ounces(227g)cream cheese, softened to room temperature
½cupheavy cream
¼teaspoonpure vanilla extract
½cup(57g)powdered sugar
Instructions
Preheat the oven to 375 degrees F.
In a large bowl, beat together the butter, brown sugar, and granulated sugar with a handheld electric mixer (or in the bowl of an electric stand mixer) until the mixture is smooth. Add the pumpkin, vanilla and egg and mix until well combined.
In a medium bowl, stir together the flour, baking powder, baking soda, spices and salt. Add the flour mixture to the pumpkin mixture and beat on low speed until combined.
Scoop out heaping tablespoons of the dough onto parchment or silpat-lined baking sheets, spacing them about 2 inches apart (I put about 6 per baking sheet). Bake for 10-12 minutes until the cookies are puffed and baked through. Remove the cookies to a wire rack to cool completely.
For the cream filling, in a large bowl, beat together the softened cream cheese and heavy whipping cream for 1-2 minutes until well combined and starting to thicken. Add the vanilla and powdered sugar and continue beating until the filling is thick and fluffy and smooth.
Match up the cookies according to similar size and shape. Spread half the cooled cookies with the cream mixture (load it on there!) and top with the remaining cookies.
Store in the refrigerator until serving.
Notes
Spices:if you don't want to measure out all those little spices (cinnamon, nutmeg, cloves and allspice), sub all four with about 1 teaspoon pumpkin pie spice (I never have it on hand which is why I opt for the various spices).