Pumpkin Cream Sandwiches

I've been wanting to make these ever since I came across the recipe. I finally had a good reason (baby shower!) and I think they were really yummy. The recipe doesn't make very many, but they are easy to whip up.

Pumpkin Cream Sandwiches

3 tablespoons unsalted butter, at room temperature

1/3 cup brown sugar

1/4 cup granulated sugar

1/2 cup canned pumpkin puree

1/2 teaspoon pure vanilla extract

1 large egg

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon pumpkin pie spice (found in the spice aisle)

1/4 teaspoon salt

2/3 cup cream cheese, at room temperature

1/4 cup heavy cream

Heat oven to 375° F.Beat the butter, brown sugar, and granulated sugar in the bowl. Add the pumpkin, vanilla, and egg and 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 (I did heaping teaspoons and it still only made about 20 small sandwiches) of the mixture 2 inches apart onto parchment- or foil-lined baking sheets. Bake until puffed and cooked through, about 10 minutes. Let cool for 5 minutes.

Clean the mixer, then, as the cookies bake, beat the cream cheese, heavy cream, and confectioners sugar until smooth and spreadable. Spread the flat sides of half the cooled cookies with the cream mixture. Top with the remaining cookies.

Tip: The cookies can be made up to 3 days in advance and kept in an airtight container. Whip the filling and assemble the sandwiches no more than 2 hours before serving.