Instructions

1. Preheat your oven to 375º and line a baking sheet with parchment paper.
2. In the bowl if your stand mixer beat the butter and sugars until fluffy.
3. Add the egg, pumpkin and vanilla and mix well. In a mixing bowl combine the flour, baking powder, cinnamon and salt.
4. On low speed mix the dry ingredients into the wet until the dough just comes together.
5. Scoop the dough into 2 Tbs rounds and bake for 12-15 minutes until the tops spring back and the edges are lightly browned.
6. Remove from the oven and cool completely on a wire rack. In the bowl of your stand mixer beat the cream cheese and butter until pale, add the vanilla, cinnamon and milk and mix.
7. Add the powdered sugar at low speed and mix until smooth.
8. Pipe the frosting in a circular motion onto the flat side of a cookie and top with a second cookie.
9. Chill in the refrigerator for 20-30 minutes and serve.