3 Tablespoons softened butter

1/3 Cups brown sugar

1/4 Cups granulated sugar

1/2 Cups canned pumpkin puree

1/2 Teaspoons vanilla

1 egg

1 Cups flour

1/2 Teaspoons baking powder

1/4 Teaspoons baking soda

1/2 Teaspoons pumpkin pie spice

1/4 Teaspoons salt

2/3 Cups softened cream cheese

1/4 Cups heavy cream

1/4 Cups powder sugar

Preheat over to 375 degrees. Beat the butter, brown sugar, and granulated sugar in a bowl of an electric mixer fitted with a paddle attachment until smooth. Add the pumpkin, vanilla, and egg; beat until combined. Combine the flour baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl. Slowly add the flour mixture to the sugar and butter and beat on medium-low speed until fully incorporated. Spoon heaping tablespoons of the mixutre 2 inches apart onto parchment-or-foil-lined baking sheets. Bake until puffed and cooked through, about 10 minutes. Let cook for 5 minutes. Clean the mixer, then as the cookies bake beat the cream cheese, heavy cream, and powder sugar until smooth and spreadable. Spread the flat side of half the cooled cookies with the cream mixture. Top with the remaining cookies.