In a large mixing bowl, beat the softened butter and sugar until the mixture is pale, light, and fluffy.

Add the egg and vanilla extract, then continue mixing until everything is smooth and fully incorporated.

Add the all-purpose flour, almond flour, cinnamon, ginger, nutmeg, pumpkin spice, and salt. Mix just until a soft dough forms. Avoid overmixing to keep the cookies tender.

Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to roll out easily.

Lightly flour your work surface and roll the chilled dough to about 1/8-inch thick.

Use a pumpkin-shaped cookie cutter to cut out the cookies. From half of the cookies, cut a smaller pumpkin shape in the center to create the top layer.

Arrange the cookies on the prepared baking sheet, leaving a little space between each one. Bake for 8 to 10 minutes. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Once the cookies have cooled, spread a thin layer of pumpkin butter over each solid cookie. Top with the cut-out cookies to create sandwich cookies, then finish with a light dusting of powdered sugar, if desired.

Serve and enjoy!