Preparation Steps

• Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
• In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
• In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
• Bake for 10-12 minutes, or until the edges are lightly golden and the centers spring back when gently touched.
• Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
• For the filling: In a bowl, beat softened butter, heavy cream, cinnamon, and vanilla bean extract with an electric mixer until light and fluffy.
• Gradually beat in the powdered sugar until smooth and creamy. Add more powdered sugar if needed for desired consistency.
• Once the cookies are completely cool, spread about a tablespoon of filling onto the flat side of one cookie. Top with the flat side of another cookie to create a sandwich.
• Store in an airtight container.