Pumpkin-Snickerdoodle Sandwich Cookies

1. Preheat the oven to 375° F. Line two baking sheets with parchment paper.
   
   For the cookies: In a large mixing bowl, beat the butter, granulated sugar and brown sugar until light and fluffy (about 2 to 3 minutes). Beat in the egg until incorporated. Mix in the pumpkin until smooth.
2. In a separate bowl, whisk together the flour, baking soda, cream of tartar, pumpkin pie spice and salt. Gradually add the flour mixture to the butter mixture, mixing on low just until combined.
3. Shape the dough into 1 1/2-inch balls. Roll them in cinnamon sugar to coat. Place the dough balls 2 inches apart on prepared baking sheets.
4. Bake for 10 to 12 minutes, or until edges are lightly golden and centers are set. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. 
   
   For the filling: Beat the cream cheese, butter, maple syrup and vanilla until smooth. Gradually beat in the powdered sugar until combined. Increase the speed. Beat until light and creamy. Refrigerate the filling for at least 30 minutes.
5. Spread or pipe about 2 tablespoons of filling onto the flat side of half of the cookies. Top with the remaining cookies, flat-side down, to make 10 sandwich cookies.

Per Serving (1): Calories: 350, Fat: 18 g (11 g Saturated Fat), Cholesterol: 65 mg, Sodium: 250 mg, Carbohydrates: 45 g, Fiber: 1 g, Protein: 4 g.