2 package (8 oz) cream cheese, at room temperature
1 cup confectioners sugar
1 tsp. vanilla extract
Preheat oven to 375°.
For COOKIE, beat Country Crock® Buttery Sticks and granulated sugar in large bowl with electric mixer until light and fluffy, about 2 minutes. Add egg and vanilla and beat until blended. Stir in flour, pumpkin pie spice, baking soda and salt and beat until blended. Beat in pumpkin. Drop by 2 Tablespoonfuls onto ungreased baking sheet. Press with wet hands into 3-inch rounds.
Bake 8 to 10 minutes or until edges are golden and cookie is set. Cool pan on wire rack 2 minutes. Transfer cookies to rack and cool completely.
For FILLING, beat cream cheese, confectioners sugar and vanilla in large bowl with electric mixer until smooth. Spread filling on flat sides of 12 cookies. Top with remaining cookies, flat side down. Roll edges in decorative sprinkles, if desired.