Pumpkin oreos
recipe from vanillasugarblog.com

2 ¼ cups all-purpose flour
1 TB cornstarch
1 dash of pumpkin pie seasoning
2-3 dashes of cinnamon
¼  ts baking powder
½  ts baking soda
½  ts salt
1 cup unsalted butter, room temp
½ cup granulated sugar
3 oversized TB pumpkin butter
2 egg yolks, room temp

12 TB unsalted butter, room temp
1 ½ cups confectioners' sugar 
giant pinch of salt
3 dashes of nutmeg
½ cup (or more) finely ground walnuts

Cook Notes
I used a bit of nutmeg and finely chopped walnuts for the cream filling.
You don’t have to you can leave it plain or a dash or two of cinnamon.
I sliced the cookies off the dough roll about ½-inch thick.  If you slice them too thin, they aren’t that strong when baked.  
This is a crispy outside cookie with a delicate, not soft, inside.  Not a wet or moist cookie at all.  
Once you roll up the cookie dough in plastic wrap, roll it back and forth like a rolling pin to get it more uniform/circular; this will help you have a more “circle shaped” cookie when you slice it.   
There will be extra filling left over, but save it for the next batch of cookies—I think it freezes fine if you cover it well.

In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, pumpkin pie spice, and salt; set aside.
In the bowl of your stand mixer, fitted with the paddle attachment, beat the butter and sugar together on med-high until well mixed. 
Add in 2 egg yolks and pumpkin butter and mix. 
Scrape down the sides and bottom of the bowl. 
Add the flour mixture and beat on low speed until just combined.  
Please do not overmix.
Scrape the cookie dough out onto a very lightly floured surface. 
Form it into a two long logs. I find that once the log is wrapped its easier to form it into a more even log by rolling it back and forth as if it were a rolling pin.  
Get it as uniform as you can since we will be using this to slice out round cookies.  
Wrap in plastic wrap, and refrigerator at least 2 hours or overnight.
Make the filling next as you need to give it time to chill.

For the filling: 
Using a hand mixer or stand mixer mix all ingredients until well combined.
Do a taste test and see if it needs more salt.  
Place onto plastic wrap and form into one or two logs.  
Form by rolling with plastic wrap on, into a nice uniform, rounded log, so it make for slicing easier. 

When ready to bake the cookies, preheat the oven to 350 degrees. 
Line cookie sheets with parchment paper.
Remove one log of cookie dough from the fridge, and using a sharp knife slice cookies about ½-inch thick or thicker.  
Place about an inch apart on baking sheet.
Bake the cookies for 10-14 minutes, or until they have puffed and the tops look set. 
Remove the sheets from the oven and allow the cookies to rest for about 15 minutes before transferring them to cooling rack. 
Cool completely before adding the filling.

Take chilled crème filling, and slice about ¼-inch slices; place onto/into cookies.
Should make about 24-26 sandwich cookies.