1 stick plus 2 tbsp butter, melted
1/4 cup molasses
½ cup brown sugar
1/4 cup granulated sugar
¼ cup pumpkin puree
2 tsp pumpkin pie spice
1 tsp cinnamon
2 1/2 cups flour
½ tsp kosher salt
2 tsp baking soda
1/2 stick butter, softened
½ package cream cheese, softened
1–1 ½ cups powdered sugar
½ tsp pumpkin pie spice
¼ cup pumpkin butter or pumpkin puree
In the bowl of a mixer, combine the melted butter, molasses, and sugars. Beat to combine, then add the egg and pumpkin puree. In a separate bowl, whisk together the dry ingredients and add to the mixer. Beat to combine, then scoop the dough onto parchment lined baking sheets. Dough can be scooped in teaspoons for tiny sandwich cookies (they will spread to 1-1 ½ inches in diameter) or tablespoons for larger cookies (3-4 inches in diameter).
Bake at 375 for 5 minutes (for small cookies) or 9-11 minutes for larger cookies, until brown and puffed. Cookies should gently spring back when touched. Remove from the oven and immediately place another baking sheet of similar size directly on top of the cookies. This will flatten the cookies so that they don’t have round tops.
To make the filling, whip the butter together with the cream cheese. Add a pinch of salt and about 1 cup of powdered sugar. Beat until very fluffy, then add the pumpkin pie spice and pumpkin butter. If using pumpkin puree, taste for sweetness and add additional powdered sugar if needed. Beat again to combine and transfer to a piping bag. Once the cookies have cooled completely, pipe icing onto half of the cookies and sandwich with the remaining cookies. Refrigerate cookies to firm up the icing.