In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.

Gradually incorporate 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of pumpkin pie spice until a soft dough forms.

Cover the cookie dough and refrigerate for approximately 30 minutes.

In a separate bowl, combine 1 cup of pure pumpkin puree, ⅓ cup of brown sugar, and 2 tablespoons of cornstarch until smooth.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop portions of dough, rolling them into balls, and press into discs.

Spoon a dollop of pumpkin filling into the center of each cookie disc, ensuring the filling is centered.

Bake the cookies for about 12-15 minutes until the edges turn light golden brown.

Let them cool on the baking sheet before transferring to wire racks.

Once cool, top each cookie with fresh whipped cream just before serving.