Instructions

Preheat oven to 350 Degrees.

Line a baking sheet with either a Silpat or parchment paper.  In a small bowl, combine the flour, cinnamon, pumpkin pie spice, ground cloves, ginger, nutmeg, salt, baking powder and baking soda.  Mix well and set aside.

In your standing mixer, add the butter (melted/cooled), oil, and brown sugar.  Mix on low then increase to medium speed until all combined.  Add in the eggs, pumpkin and vanilla and mix on medium speed until nicely combined.

Slowly add the flour mixture to the wet ingredients and mix until all of the flour mixture is added.  The batter will be slightly thick.

Add about 1 Tablespoon of mixture onto the baking sheet.  The cake/cookie mixture does not really flatten while cooking so try and shape them slightly so you have a nice round shape to your cake mixture.   If you cannot get them to be round that is OK too.

Bake for approx 12 minutes, cooking will vary depending on how big your make your cookie.  When touching them you want them to be dry and spring back.  Remove from oven, let cool then transfer them to a cooling rack.  Continue baking until all the cookies are made.

You can make the icing while your cookies are baking.  To make the icing combine the butter, cream cheese, maple syrup, vanilla, cinnamon, nutmeg, salt, ground cloves, pumpkin pie spice and mix well.  Add the powdered sugar and mix on high until nice and creamy. Icing will be slightly thick which is good for icing these cakes.

Once the cookies are cooled you can ice 1 of the cakes and then top with another cookie.  Place on a dish and then dust with some powdered sugar.

Mangia! Enjoy!