Chocolate cookies with pumpkin cream
Inspired by Yoli 
Ingredients:
80 g butter
70 g sugar
1 egg
2 tablespoons of cocoa
Rum flavor
2-3 tablespoons milk
100 g flour
5-6 heaped tablespoons of cooked pumpkin (baked or steamed)
3 teaspoons of ground almonds
1 handful of walnuts
4-5 dried dates
1 teaspoon honey
1 teaspoon butter
Preparation:
In a bowl, cream the softened butter and sugar. Stir in the egg, then the rum flavor, cocoa and flour. Before the last dose of flour, add the milk. Get a soft and creamy pastry. Using a piping bag with round nozzle shape cookies on a baking tin. Bake them at 180°C about 10-12 minutes. Cool on a wire rack.
Combine the cooked pumpkin, walnuts, chopped dates, butter, honey and almonds in a large jar or bowl. Tip in a hand blender and mix them all into a smooth and thick cream.
Still using a piping bag, spread the cream on half the cookies. Tip on the remaining cookies, making a sandwich. By the way, it is best to only paste together biscuits, supposed to be eaten quickly for the cream must be stored in the refrigerator, while the cookies themselves do not need it.