• Cream together the 1 stick butter, 1/3 cup granulated sugar, and 1/3 cup packed brown sugar in the bowl of a mixer
• Add the 1 tablespoon pure vanilla extract and 1 large egg, mix until light and fluffy (approx 3-5 minutes)
• Slowly add in the 1/2 cup pumpkin puree, 2 cups all-purpose flour, 1 teaspoon salt, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground ginger.
• Fold in 1 cup chocolate chunks.
• Preheat your air fryer temperature to 350 degrees F, for 3-5 minutes. Then line the air fryer basket with some parchment paper.
• Using a cookie scoop, drop scoops of dough into the parchment, then flatten each cookie (these cookies don’t spread too much, so shaping then is essential)
• If topping with the flake salt, sprinkle the tops of the flattened cookie dough now.
• Set cook time for 4-6 minutes. Remove the cookies from the air fryer and let cool completely. Repeat with the remaining dough.
• Set aside for assembly when cooled.

Frosting Instructions:

• Whip together the 1/4 cup butter, 4 ounces cream cheese, and 2 ounces shortening until combined.
• Adding in 1 cup of the powdered sugar, slowly mix until all sugar is combined. Scrape down the sides/bottom of the bowl from time to time.
• Add in the 1 tablespoon pure vanilla extract and whip the frosting on a medium-high speed for approx. 5 minutes.
•  Once whipped, scoop the frosting into a piping bag (or zip lock bag and cut a corner). Set it aside.

Assemble Instructions:

• Take two similarly sized/shaped cookies, and on the bottom side of one of the pipe a nice thick layer of the frosting
• Take the other cookie and place it on top of the frosting to create a sandwich.
•  Repeat steps 1 and 2 until all cookies have been made into sandwiches.
• Serve immediately or store in an airtight container