Cream together 1 cup of softened butter and 1 cup of sugar until light and fluffy, about 3-4 minutes. Add in 1 egg and mix well. Gradually sift in 2 cups of flour, along with 1 teaspoon of baking powder, 1 teaspoon of pumpkin pie spice, and a pinch of salt, mixing until just combined.

Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate for about 30 minutes.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie. Bake for 12 minutes.

In a medium bowl, combine 1 cup of pumpkin puree, 1/4 cup of sugar, and 1 teaspoon of pumpkin pie spice until smooth.

Once cookies are cooled, place the pumpkin filling on one cookie and gently press another cookie on top.

Finish each sandwich with a dollop of fresh whipped cream.