Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. <
P id=”instruction-step-2″>2. In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
P id=”instruction-step-3″>3. In another bowl, mix pumpkin, sourdough discard, sugars, oil, eggs, and vanilla until smooth.
P id=”instruction-step-4″>4. Fold dry ingredients into wet until just combined.
P id=”instruction-step-5″>5. Scoop batter onto baking sheets (about 2 tbsp per pie), leaving space between.
P id=”instruction-step-6″>6. Bake for 12–14 minutes until tops are set. Let cool completely.
Id=”instruction-step-7″>7. Meanwhile, beat butter and cream cheese until fluffy. Add powdered sugar, vanilla, and salt, mixing until smooth.
Id=”instruction-step-8″>8. Pipe or spread filling onto half the cookies, then sandwich with the other halves.
Id=”instruction-step-9″>9. Chill for 20 minutes to set.
