Pumpkin Sandwich Cookies

1. Preheat the oven to 375 F.
2. 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.
3. 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.
4. 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 or until the cookies are puffed and baked through. Remove pan from oven and remove the cookies to a wire rack to cool completely.
5. 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.
6. Match sets of 2 cooled cookies according to similar size and shape. Spread the bottom of half the cooled cookies with the cream mixture (load it on there) and top with the remaining cookies.
7. Store in the refrigerator until serving.

Recipe source: Adapted from an old Real Simple magazine from 2007.