Ingredients

• 2 -8 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 1/2 cup stick butter, room temperature
• 2 teaspoons vanilla extract
• 2 3/4 cups flour
• 4 1/2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground nutmeg
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 1/4 cups butter, room temperature
• 1 1/2 cups sugar
• 3 tablespoons dark molasses, robust flavor
• 2 teaspoons vanilla extract
• 4 large eggs
• 1 1/4 cups canned pumpkin puree
• 1/2 cup buttermilk

Instructions

1. to prepare FILLING:.

2. preheat oven to 325*.whisk first 8 ingredients in medium bowl, using electric mixer, beat butter, sugar, molasses and vanilla in a large bowl -- to blend -- add eggs one at a time, beating till well blended after each addition -- beat in pumpkin. Beat in dry ingredients in 3 additions, alternately with buttermilk in 2 additiona, beating just until combined.

3. Line 2 rimmed baking sheets with parchment paper -- drop dough by rounded tablespoons onto prepared pans about 2" apart.

4. bake cookie sheets one at a time until toothpick inserted near the center comes out clean -- about 13 minutes.cool cookies on sheets -- repeat with remaining dough --

5. spread 2 tbls filling on flat side of cookie.top with second cookie, forming sandwich -- .