Pumpkin Cookie Sandwiches

Preheat the oven to 350°F and line two baking sheets with parchment paper. In a large bowl, combine ½ cup butter and the granulated and brown sugar. Mix with a hand mixer (or in a stand mixer), until creamy and light in color. Add the pumpkin puree and vanilla extract, and mix on low speed until combined.

Add the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, ginger, and salt, and mix just until a dough is formed (the dough will be wet). Using a tablespoon, scoop heaping tablespoons onto the parchment paper, about 24- 30 cookies. Bake until the cookies have puffed up a bit and are mostly firm to the touch, 12 to 15 minutes. Remove from the oven and let cool for 5 minutes before transferring cookies to a wire rack.

In a large mixing bowl, beat the remaining ½ cup butter until creamy. Add the powdered sugar, apple cider vinegar, remaining ½ tsp vanilla extract, and 1 tbsp non-dairy milk, and mix until creamy and well-combined. If the frosting is too thick, add another tbsp of milk to achieve the right consistency.

Spread a little of the frosting on one cookie and top with a dollop of your favorite seasonal jam or preserves (we love fig!). Add another cookie to complete the sandwich and dig in!