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1
For the cookies: Line 2 baking sheets with parchment paper and lightly coat with nonstick spray.
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2
Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.
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3
Beat the brown sugar, butter and vanilla with an electric mixer on medium-high speed in a large bowl until light and fluffy.
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4
Add the egg and beat until combined.
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5
Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour mixture, until just combined.
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6
Scoop 1-tablespoon mounds of batter on the baking sheets about 1 inch apart.
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7
Moisten your fingers, gently form each mound into a round and slightly smooth the top of each.
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8
Refrigerate until firm, about 30 minutes.
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9
Adjust oven racks to the top and bottom thirds of the oven and preheat to 400 degrees F.
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10
Bake until the tops of the cookies bounce back when gently touched, rotating the baking sheets halfway through, 10 to 12 minutes.
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11
Cool on the sheets 5 minutes, then transfer to a wire rack to cool completely.
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12
For the filling: Beat the cream cheese and butter with an electric mixer on medium-high speed in a medium bowl until smooth and creamy.
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13
Add the pumpkin puree and beat to combine.
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14
Add the confectioners' sugar, pumpkin pie spice and salt and beat to combine.
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15
Scoop 1 tablespoon of the filling on the bottoms of half the cookies.
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16
Sandwich with the remaining cookies and press gently to push the filling to the edges.
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17
Refrigerate to chill before serving, about 1 hour.
