Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

In bowl of stand mixer or in large mixing bowl, combine butter, powdered sugar, vanilla and pumpkin puree. Mix until fully incorporated and creamy.

In mixing bowl, sift together flour, turmeric, salt and pumpkin spice; add to bowl with butter mixture. Mix until dough is well combined. (Note: Do not over mix.)

Wrap dough in plastic wrap and refrigerate for 30 minutes - 1 hour.

On countertop or flat working area, scatter flour. With rolling pin, roll dough to ¼- to ½-inch thick.

Using 3-inch cookie cutter of choice, cut out cookies and arrange on cookie sheet.

Bake 12-14 minutes. (Note: All ovens are different. Bake until cookies are golden in color.)

In sauce pan, stir together all ingredients for pumpkin butter and cook, stirring, about 15 minutes until bubbling and thick.

Spread 1 tsp. pumpkin butter on flat side of half the cookies. Top with remaining cookies, flat side down. Roll sides in sprinkles, if desired.

Alternately, use chocolate ganache for filling, if desired.