1For the Cookies, mix flour, baking powder and salt in large bowl. Set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add pumpkin, egg, and pumpkin pie spice blend extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 1 hour.
2Preheat oven to 350°F. Shape dough into 3/4-inch balls. Roll in additional granulated sugar to coat. Place on greased baking sheets. Gently flatten with bottom of glass.
3Bake 6 to 8 minutes or until edges are firm. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
4For the Pumpkin Creme Filling, beat butter, marshmallow creme and pumpkin in large bowl with electric mixer on medium speed until light and fluffy. Add pumpkin pie spice blend extract and food colors; mix well. Gradually add confectioners' sugar, beating until well blended after each addition and scraping sides and bottom of bowl frequently. If filling is too thick to spread, gradually beat in 1 to 2 teaspoons water.
5To assemble sandwich cookies, place about 1 teaspoon filling on flat side of 1 cookie. Top with a second cookie, pressing gently to spread filling. Repeat with remaining cookies and filling.