Dulce De Leche Pumpkin Sandwich Cookies Recipe

Preheat oven to 375u0b0F. Line two baking sheets with parchment paper.
In a large bowl, mix together the flour, baking powder, baking soda, and cinnamon.
In another bowl, beat the butter and sugar until smooth and creamy. Beat in the egg until incorporated. Stir in the vanilla. Add half of the flour mixture and mix well. Add the pumpkin and stir until combined. Add the rest of the flour, beating until moistened into a soft dough.
You're going to look at this dough and think "no way is that a rollin' dough". But bear with me. Once it's floured it actually rolls out pretty easily. Without flour, though, it's a sticky mess. That having been said: On a lightly floured surface, roll the dough to 1/4-inch thick. Using a floured cutter, cut the cookies and place 2-inches apart on your prepared baking sheet.
Bake in your preheated oven for 10 minutes or until lightly browned. After about 5 minutes, transfer to a wire rack to cool completely.
Once cooled, pair up similarly sized cookies. Turn one upside down. Spoon a generous dollop of dulce de leche on the flat side. Sandwich with another cookie, flat side facing the top of the dulce de leche. Repeat with the remaining cookies. Store leftovers loosely covered in the refrigerator for up to 3 days.