Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.

Add the pumpkin puree, flour, pumpkin spice, baking soda, and salt. Mix on low until combined into a smooth cookie dough.

Using your hands, form the cookie dough into 24 balls and flatten them slightly. Place on the prepared baking sheets, spacing evenly apart. You’ll have 12 cookie dough balls per sheet.

Bake for 10 to 12minutes or until the edges look golden brown and the middle looks set. Allow the cookies to cool completely on the baking sheets.

In the bowl of a stand mixer, add the butter, powdered sugar, and cranberry sauce.

Mix on low until combined. Then speed the mixer up to high and mix for 2 to 3 minutes or until light and fluffy.

Be sure to scrape down the sides of the bowl partway through to ensure that everything is combined completely. Transfer the frosting to a piping bag.

Turn over every other cookie and pair them up.

Pipe a round dollop of frosting onto each turned over cookie and sandwich together.

Store in an airtight container for up to 3 days.