Ingredients:

• 1 stick unsalted butter melted
• 1 cup packed light brown sugar
• 2 large eggs, room temp, lightly beaten
• 1 cup canned pure pumpkin puree
• 1 tablespoon pumpkin pie spice (1 teaspoon cinnamon, 1 teaspoon nutmeg suggested)
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon plus two pinches salt
• 1 2/3 cup flour

Directions:

Preheat oven to 350 degrees.

In a large bowl whisk together melted butter and brown sugar until smooth. Whisk in eggs, pumpkin puree, pumpkin spice, vanilla, baking powder, baking soda, and salt. Using a rubber spatula fold in the flour.

Using an ice cream scoop or tablespoon drop 12 generous mounds of batter on a greased cookie sheet. Pat down slightly. Bake until springy to the touch, about 10 minutes. Transfer to rack to cool completely.

For cream cheese icing:

• 1/2 cup butter softened
• 1/2 pound cream cheese softened
• 2 cups powdered sugar
• 1 tablespoon lemon juice

Cream butter, lemon juice, and cream cheese together, add powdered sugar slowly.

Spread icing generously on a cookie, top with another cookie to make a cookie sandwich. Fabulous!