Cream the butter and sugar together until pale and fluffy. Add the pumpkin puree and beat with a hand mixer until light and pale. Add the vanilla extract and the egg, mixing to combine well.
Separately, combine the flour and baking powder, whisking well to mix. Add the dry ingredients to the wet, mixing with a spatula until the dough just about sticks together. Cover with plastic wrap and chill for 1 hour.
Pre-heat the oven to 180 °C (350 °F) then divide the dough into 20 pieces. Roll the pieces into round balls, then flatten them into discs.
Place the discs onto a lined baking sheet, leaving enough space between all the dough balls. Bake for 10-12 minutes or until they start turning golden in colour. Let the cookies cool down completely on a cooling rack.
Once cooled, pipe some melted chocolate over half of the cookies in a criss-cross pattern. Dust with cinnamon or nutmeg. Place the cookies in the fridge to set for 10 minutes.
Pipe a dollop of cream cheese on the remaining half cookies (without white chocolate).
Sandwich with the decorated pumpkin cookies. Best served after sitting at room temperature for 30 minutes.
I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
Pumpkin puree is not the same as pumpkin pie filling. Please use puree for this recipe, as it does not have any added spices. We will be adding the spices separately.
Nutritional value is estimative and it is calculated for the assembled sandwich cookies (2 cookies and cream cheese frosting).