Pumpkin Spice Sandwich Cookies

So tomorrow is Thanksgiving which pretty much means that fall is over in two days.. and I'm trying to get as much fall baking as I can in before then! I bought these adorable fall leaf sprinkles two months ago at Michael's and I am so excited that I finally got to use them! These cookies look like regular sugar cookies, but I assure you they have a lovely spiced flavor. I can't get enough of sandwich cookies, there's something that makes a regular cookie so much better when you smother it with cream cheese icing. 

Adapted from this recipe

Ingredients

1c Butter (softened)
2/3c Sugar
1/2c Brown Sugar
1tsp Vanilla
1 Egg
1tsp Baking Powder
1.5tsp Cinnamon
1/4tsp Ginger
1/8tsp Nutmeg
1/4tsp Pumpkin Pie Spice
3.3c Flour

1pkg Cream Cheese Icing
Wilton Fall Leaf Sprinkles 

OVEN: 350F

BAKE: 8-13min

YIELD: 2-3 Dozen

1. Cream together butter and sugars in a standing mixer until fluffy. Scrape the sides of the bowl down with a spatula. 

2. Mix in vanilla, egg, baking powder, cinnamon, ginger, nutmeg, and pumpkin pie spice.

3. Slowly add in flour by quarter-cup-fulls until incorporated. 

4. Turn the dough out onto a piece of plastic wrap and form into a disc. Refrigerate for at least half an hour. 

5. Take half the dough and put it on a floured surface. I'm the last person who should be telling you how to roll out dough correctly because I'm wildly impatient, but, make sure both the dough and your rolling pin is floured. Star in the center and roll your way out until it's roughly even thickness. 

6. Cut out the cookies and place them on a cookie sheet lined with parchment paper. Keep rolling the dough out until you can't cut out any more.

7. Bake these up, but watch them carefully. If you have a thicker cookie, it'll take longer to bake. My pumpkins took about three minutes longer than my leaves. Just be aware that it is incredibly easy to over bake cut-out cookies, and then they're all crunchy and hard and unpleasant, and no one wants that. 

8. Cool on a cooling wrack.

9. To assemble the cookies, pipe a large amount of icing in the center of one cookie and then squish another cookie on top. Then pour the sprinkles along the sides of the cookie (do this over a plate or a spare cookie sheet so you can recover the sprinkles easily) 

10. Store in an airtight container. These should last a couple of days (theoretically)