Instructions

Cookies

1. Combine flour, cocoa and spices in a bowl.
2. In a separate bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla, scraping down sides and bottom of the bowl.
3. With mixer on low speed, blend in 1/3 of the flour mixture. Scrape down the sides of the bowl and add the next third. Scrape down the sides of the bowl and add the last third.
4. Form the dough into 2 discs, wrap in plastic wrap and refridgerate at least 45 minutes.
5. Line cookie sheets with parchment paper and preheat oven to 350°F.
6. Combine equal amounts of flour and cocoa to dust the surface and rolling pin. Roll dough to 1/4" thickness and cut with a 2" round cutter.
7. Freeze for 10 minutes before baking.
8. Bake for 9 minutes, let cookies cool on cookie sheet for 1 minute before transferring to a cooling rack.

Filling

1. Beat butter and pumpkin together until smooth. Mix in vanilla and spices.
2. Add powdered sugar 1/2 cup at a time, scraping the bowl. Then beat at medium for a minute.

Assembly

1. Put a heaping teaspoon of filling on the top of one cookie and place the second cookie on top. If your cookies are larger than 2", then you will need more filling for each one. There will be extra filling.
2. Chill cookies to set and bring to room temperature before serving.