Into a small sauce pan, add pumpkin, brown sugar, and spices. Whisk well to combine.

Once combined, add the heavy cream, egg, and pinch of salt. Whisk well to combine, and transfer the pot to a stovetop and place it over medium heat.

Whisking constantly, cook the pumpkin filling until it is bubbling and has thickened slightly. Once cooked through, remove from the stove and set aside to cool slightly while you make your cookie dough (it does not have to cool completely).

Begin by pre-heating your oven to 350 degrees F.

Next, in a large mixing bowl, add in your stick of softened butter, your stick of melted butter, and your powdered sugar. Whisk well until fully combined and smooth.

Once smooth, add in your vanilla and salt, and stir well until incorporated.

Next, add in your flour and stir until a dense dough forms. It should be a thick, slightly stiff dough, but should not be dry.

Once your dough has formed, set your bowl aside, and grab a 9x13 baking sheet. Line your baking sheet with parchment, and lightly grease it with butter.

Next, grab your cookie dough, and roll it into 12 equally sized balls of cookie dough. Place the balls of dough onto your cookie sheet, evenly spaced, and flatten them slightly before placing them in the oven to bake for 7 minutes.

Once the 7 minutes are up, remove the cookies from the oven, and quickly use the back of a small spoon to place a small well in the center of the hot cookies to place the pumpkin filling inside of.

Using the same spoon you used to make the wells, take spoonfulls of pumpkin filling, and fill all of the cookies with the filling. You want the filling to rise above the edges of the well, but not run over the sides of the cookies. You want them to look like mini pumpkin pies, with a ridge of shortbread around the filling.

Once all of the cookies have been filled, place the cookies back into the oven and continue baking them for another 15 minutes, or until the edges of the cookies have begun to brown and the pumpkin filling has set.

Once fully baked, remove the cookies from the oven, and allow them to cool for 20 minutes on the counter, before placing them in the fridge and allowing them to finish cooling completely.

While your cookies are cooling, combine all of the ingredients for the fresh whipped cream, and using an electric hand mixer, whip on high until stiff peaks form.

Once the cookies have cooled completely, pipe or place a dollop of whipped cream on each cookie, and dust lightly with cinnamon for garnish. Serve, and enjoy!