In a medium microwave safe bowl, place the butter and chocolate chips in microwave, stirring every 30 seconds until melted. Whisk in the sugar until well combined. Whisk in the vanilla and chocolate. Whisk in the egg until combined.

In another bowl, whisk flour, cocoa, salt and soda until combined. Stir flour mixture into the chocolate mixture. Beat with a mixer until the dough comes together as a solid.

Transfer the dough to a sheet of wax paper. Shape into a log about 2 1/2 inches in diameter. Place log along the edge of wax paper and roll. Shape as you roll to maintain a smooth cylinder. Twist ends of paper to secure and help keep the shape compact. Refrigerate at least two hours or until firm. If log settles and flattens on one side, rotate every 15 minutes or so to maintain a round shape. Or you can transfer the dough to a sheet of wax paper. Shape into a log about inches 7 to 8 in diameter. Place log along the edge of wax paper and roll. Shape as you roll to maintain a smooth cylinder. Twist ends of paper to secure and help keep the shape compact. Refrigerate at least two hours or freeze one hour until firm.

While the dough chills make the pumpkin pie filling. In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Stir the the pumpkin and vanilla until completely smooth. Remove from heat and place in the fridge for one hour.

Heat oven to 325 degrees and line baking sheet with parchment paper.

Cut dough in quarter inch thick slices and place on prepared baking sheet. Bake for about 12-18 minutes or until cookies are firm to the touch. Just watch them because it’s hard to tell by looks if they are done especially since they are so dark to begin with. If your cookies are small circles, they will only need 12-15 minutes and if they are bigger circles they will need closer to 18-20 minutes.

Cool and prepare the cream filling. In a mixer, beat the butter until smooth and creamy. Add sugar and vanilla and beat until smooth.

Grab the pumpkin pie filling and place it in the bowl of a stand mixer or a large bowl. Beat the filling until smooth and whipped, about 2 minutes.

To assemble the cookies, spread a little of the pumpkin pie filling on half of all the cookies, be generous with the filling. Now spread the cream filling on the remaining half of the cookies. Sandwich the pumpkin pie cookies with the cream cookies. Now eat them!!

Store in an airtight container in the fridge or on the counter.