Pumpkin Latte Sandwich Cookies

Cookie To brown the butter use a medium saucepan with a light colored bottom. This will allow you to assess the progress of the butter. Heat the butter over medium heat until melted and foamy. Stir occasionally. Once the butter is melted, continue to cook over medium heat until the color changes from yellow to amber. Stir frequently. This will take approximately 8 minutes. Remove the butter from the heat. Pour through a sieve into a heat-safe bowl. Let cool to room temperature. Meanwhile, in a medium mixing bowl, combine the flour, baking soda, and salt. Once the butter is at room temperature, add the sugar and brown sugar. Stir to combine. Mix in the coffee extract and eggs. Add and stir in the milk. Add the flour mixture and stir just until combined. Shape the cookie dough into balls, consisting of 1 Tablespoon of dough. Place on a greased baking sheet. Leave 1-inch between the balls and also between the outer balls and the edge of the pan. Bake at 350° for 8-10 minutes. Remember to take the cookies out before they are completely finished because they will continue to cook on the pan. Leave the cookies on the baking sheet for 5 minutes after removing them from the oven. Then transfer them to a wire rack to cool completely. Cream Filling While the cookies are cooling, prepare the filling. In a medium mixing bowl, whip together the butter and cream cheese using an electric beater. Add the confectioners\\\' sugar, pumpkin, and pumpkin spice. Beat until combined. Assembly Match the cookies up by size as best you can. Place 1 rounded teaspoon of filling on a cookie and top with a second cookie. Push down just until the filling spreads out to the outer edge of the cookie. Repeat for all of the cookies. Alternatively, you can put the filling in a pastry bag fitted with a round tip. Use the pastry bag to pipe the filling onto the bottom cookie.