Cookie Dough:

• 1 cup unsalted butter, room temperature
• 1 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 2 2/3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tsp pumpkin spice

Pumpkin Spice Sugar for rolling:

• 1/4 cup sugar
• 1 1/2 tsp pumpkin spice or cinnamon

Cream Cheese Frosting for Sandwich Filling:

• 1/2 stick butter (4 Tbsp), softened
• 4 oz. cream cheese
• 2 cups powdered sugar
• 1/4 tsp salt
• 1 tsp vanilla

Cookie Dough:

Cream butter and brown sugar with electric mixer at medium speed until fluffy. Beat in egg and vanilla. In a separate bowl, combine flour, baking powder, pumpkin spice and salt. Add flour mixture to batter slowly. Blend thoroughly. Turn out dough on surface and knead until smooth. Refrigerate for 1-2 hours.

Preheat oven to 350° F. Blend granulated sugar and pumpkin spice or cinnamon together in a small bowl. Let dough sit out for a few minutes to soften slightly. Roll into golf-ball sized balls, roll in sugar mixture and place on a baking sheet. Press with cookie stamps on baking sheet. Optional: Use a round cookie cutter to make perfect round cookies. Bake for 10-12 minutes. Carefully remove and cool on rack. Repeat steps with remaining dough. Makes about 18-20 cookies.

Cookie Sandwiches (optional):

Cream Cheese Frosting: 

Whip butter and cream cheese in a mixer until fluffy. Slowly add powdered sugar. Mix in salt and vanilla. If consistency is too thick for your liking, add milk a 1/2 tsp at a time until desired consistency is reached.

When cookies have completely cooled, spread cream cheese frosting between 2 cookies to make sandwiches. Makes about 9-10 sandwiches.