• Preheat Oven to 350 degrees
• Ina bowl cream the butter with sugar until its creamed and fluffy.
• Addin the pumpkin puree, vanilla and honey or maple syrup.
• Scrape the sides and bottom of the bowl and then add in the flour, baking soda, cinnamon and pumpkin spice.
• Beat the mixture just until the flour is almost incorporated and then add in the oats and mix until just combined.
• Scoop and divide the dough into 8 balls on a cookie sheet pan lined with parchment paper. The cookies will spread so make sure you space them 2 to 3 inches apart.
• Bake the cookies for 9 minutes until the sides are golden brown. Take them out of the oven and allow them to cool.

Browned butter filling

• In a small saucepan brown the butter on medium to low heat. Once the butter has melted the butter will start crackling. Continue to keep on eye on the butter and once you start smelling the nuttiness and see the butter turn amber keep a close eye on it. Once the butter turns into a darker amber almost caramel color take it off the stove and allow it to cool.
• Once the butter has cooled cream the butter until fluffy and then add in the powdered sugar, heavy cream and vanilla until creamy.

Assembly:

• Match up the cookies according to the size and then pipe just enough of the filling leaving some room on the edges to allow the filling to spread when you sandwich the cookies together.