To make cookies:

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper
2. Whisk together egg, pumpkin puree, maple syrup, butter & vanilla extract
3. In a separate large bowl combine the almond flour, baking soda, pumpkin pie spice and cinnamon. Add wet ingredients to dry ingredients and combine
4. Refrigerate dough for 30 minutes (so it’s easier to work with – dough will still be on the stickier side!)
5. Roll dough into 16 balls and flatten slightly. Place on baking sheet
6. Bake for 10-11 minutes. Transfer to cooling rack and let cool completely

To make frosting filling:

1. Use a hand mixer to beat the cream cheese and butter until fully combined
2. Add powdered sugar 1/4 cup at a time, and continue beating until smooth and creamy

To assemble cookie sandwiches:

1. Spread 1-2 tablespoons filling on a cooled cookie, then top with another cookie
2. Enjoy immediately and keep stored in the refrigerator