Pumpkin Snickerdoodle:
2 sticks unsalted butter, softened
1 cup granulated sugar, plus 4 tablespoons, divided
1 egg
1 teaspoon vanilla extract
1 cup canned pumpkin puree
2½ cups all-purpose flour
½ tsp pumpkin pie spice
½ teaspoon cinnamon, plus 2 tablespoons, divided
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
Cream Filling:
3 cups powdered sugar
1 jar (7 oz) marshmallow creme
¾ cup butter, softened
6 teaspoons milk