In a large bowl, sift together flour, baking soda, salt and spices.

Using a stand or a hand mixer, whip butter and sugars until light and fluffy

Add the molasses, egg and vanilla. Beat until well incorporated.

Add the dry ingredients to the mixer slowly, and mix until well combined.

Chill the batter until firm (20-30 minutes.)

Preheat oven to 350°.

Place some white sugar in a separate bowl. (I use a Cinnamon sugar) Roll the dough into 1 inch balls. I use a small melon scoop to portion them evenly

Roll the balls in the sugar and place them on a baking sheet 2 inches apart.

Using a plate or the bottom of a glass, flatten the balls slightly.

Bake for 12-15 minutes until cookies feel dry on top. (Cook longer for more crispiness.)

Let snaps cool on a wire baking sheet while you prepare the filling.

Microwave the butterscotch chips in a large bowl for 30 seconds at a time, stirring in between, until melted.

Add the pumpkin, spices, and 1/2 of the can of frosting

Stir until combined. If needed, microwave at 30 second intervals until smooth.

While warm, pipe the filling onto the bottoms of half of your ginger snaps

After a few minutes the filling will soft-set. Add the top snap.

Once filled, the snaps will absorb some moisture from the filling. It makes them more of a whoopie pie texture than a true, crunchy, snap. My family prefers them this way- but if you want yours to be snappy when your guests eat them, hold off on filling until the last possible moment