Pumpkin Spice Latte Whoopie Pie

Ingredients:

Cookie

• 2 cups premium flour
• 1 tablespoon pumpkin pie spice mix
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 0.5 tsp salt
• 6 tablespoons unsalted butter at room temperature
• 3/4 cup granulated sugar
• 0.5 cups tightly packed light brown sugar
• 0.5 tsp vanilla extract
• 1 large egg at room temperature
• 1 cup pure pumpkin puree without additives

Filling

• 2 tbsp. milk
• 2 tsp granulated instant coffee
• 165 g unsalted butter at room temperature
• 1.5 cups powdered sugar
• 1/4 teaspoon salt
• Orange, yellow and white nonpareils for decoration

Preparation:

1. Bake some cookies:
   
   Position oven racks in the upper and lower thirds of the oven; preheat to 375°F (190°C). Line 2 baking sheets with parchment paper; set aside. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. In a large bowl, beat the butter, white and brown sugars, and vanilla extract with a mixer on medium speed until pale and fluffy, about 5 minutes. Add the egg and beat until smooth. Reduce mixer speed to low and beat in the pumpkin puree, scraping down the sides of the bowl as needed. Add the flour mixture and mix until smooth, 30 seconds to 1 minute.
2. Drop the dough into mounds (about 1.5 tablespoons each) 2 inches apart on the prepared baking sheets; use wet fingers to shape into rounds. Alternatively, transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe 1.5-inch circles. Bake, rotating the baking sheets halfway through, until the cookies are golden brown and the tops spring back when lightly pressed, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then carefully transfer them to a wire rack to cool completely. Repeat with the remaining dough.
3. Meanwhile, prepare the filling.:
   
   In a small bowl, whisk together the milk and coffee until completely dissolved. In a large bowl, beat the butter, powdered sugar, and salt with a mixer on low speed until smooth. Then increase the mixer speed to medium and beat until the filling is light and fluffy, about 3 minutes. Reduce the mixer speed to medium-low and beat in the coffee mixture, scraping down the sides of the bowl as needed, until smooth, about 1 minute. Refrigerate until the filling sets slightly, about 20 minutes.
4. Carefully spoon the filling (about 1 tablespoon) onto half of the cookies and top with the remaining cookies. Roll the sides in sprinkles. If the filling is soft, refrigerate the cookies for 30 minutes and bring them to room temperature before serving.