A pumpkin-y way to kick off the fall season! There is a lot of chilling in this recipe, but it is well worth the effort. You can make the dough and filling ahead of time and then pull it out when you are ready to bake.
In a mixing bowl, cream butter and sugar together. Add in the eggs, one at a time until well incorporated. Add in molasses.
In a medium bowl, mix together flour, baking soda and seasonings and then gradually add to the butter mixture and stir with a wooden spoon until all of the flour has been mixed in.( This is going to be a stiff dough with the consistency of soft play doh.) Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnite.
Meanwhile, beat together the filling ingredients until well mixed and chill.
Preheat oven to 375. Using a spoon or melon baller, scoop out the cookie dough and roll each into a ½ -1 inch ball. Try to make them all the same size. Place them on a ungreased cookie sheet about 1 inch about and bake for 6 minutes or until the edges just start to brown. Cool on a wire rack.
Top the bottom of one cookie with a small spoonful of filling, then top with another cookie. Continue with the rest of the cookies. Refrigerate to set the filling in the cookies. Serve and enjoy!