1 ½ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ¼ sticks (5 ounces) unsalted butter, room temperature
¾ cup granulated sugar
1 teaspoon orange zest, optional
2 large eggs
1 cup pumpkin puree
Preheat oven to 375º F
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda,, and salt. Set aside.
In a mixer, using the paddle attachment, cream together butter, sugar, and zest, if using on medium speed until light and fluffy, 5 to 10 minutes
Add in the eggs one at a time and mix until combined.
Turn the mixer off and add in ⅓ of the dry, and mix on low until it comes together. Add in ½ of the pumpkin puree and mix until combined. Repeat with remaining flour and pumpkin, ending with flour.
With an ice cream scoop, scoop the mixture (2 to 4 tablespoons, depending on the size you like) onto a parchment-lined baking sheet. Bake for about 15 minutes.
After the “cookies” cool, spread them with the filling and top them with another cookie.
1 (8-ounce) package cream cheese, softened
½ stick butter (2 ounces), room temperature
1 ½ cups confectioners’ sugar, sifted
1 teaspoon vanilla extract
In a mixer, using a paddle attachment, mix all of the ingredients until smooth and creamy.