• In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together butter, pumpkin puree, and sugar until light and fluffy, about 3 minutes.
• Beat in egg yolk and vanilla.
• In a separate large bowl, whisk together flour, almond flour, cinnamon, ginger, nutmeg, and salt. Add flour mixture to the wet mixture and mix until just combined, taking care not to over-mix.
• Divide dough in half and pat each half into a disc. Wrap dough in plastic wrap and place in fridge until firm, about 1 hour.
• On a floured surface, sprinkle a dusting of flour over one dough disc (leave second disc of dough in fridge) and roll dough out to be about ¼"-thick. Cut out cookies with a medium or large cookie cutter (2½" is recommended) and transfer to a parchment paper-lined baking sheet.
• Be sure to re-roll and dough scraps to cut out as many cookies as you can. Place cookie sheet in fridge for about 30 minutes and take second dough disc out.
• Roll second dough disk out to be about ¼"-thick and cut shapes with same cookie cutter. Transfer these to a second parchment paper-lined baking sheet and use your smallest cookie cutter to make a cutout in the center of each. Place this cookie sheet in fridge for 30 minutes to chill.
• Preheat oven to 350°F.
• Bake both sheets of cookies for 8 to 10 minutes, or until the edges are just beginning to turn golden. Let them cool for 5 minutes on the pan, before transferring to a wire rack to cool completely.
• Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top. Turn the remaining cookies flat side up and spread about 1 teaspoon of pumpkin cinnamon buttercream into the center. Top with the sugar-dusted cookies.

Pumpkin Cinnamon Buttercream

• In the bowl of a stand mixer or in a medium bowl with a hand mixer, beat together butter and pumpkin puree until fully combined.
• Add cinnamon and 1 cup confectioners' sugar and beat on low-speed until combined. Add second cup of confectioners' sugar and blend until combined.