Pumpkin Pie Cookies

Dough option 1: Premade dough from Sweet Loren’s, low sugar, sugar cookie dough

Dough option 2:

2 C almond flour

1/4 C maple syrup

3 tbsp coconut oil, melted

1/4 tsp pumpkin spice

Dough option 3:

1/2 C vegan butter, room temp

1/2 C + 2 tbsp granulated sugar

1/4 C brown sugar

1 flax egg (1 tbsp ground flax + 3 tbsp water)

1 tsp vanilla extract

1 1/2 C + 3 tbsp flour

1 tsp pumpkin pie spice

1/2 tsp baking powder

1/4 tsp salt

Filling:

2/3 C pumpkin puree (not the same as pumpkin pie filling)

1/4 C maple syrup

2 tbsp milk of your choice

1 tsp vanilla

1/2 tsp pumpkin pie spice

*Optional topping whipped cream and a sprinkle of cinnamon

Directions: Please note different directions based on the dough your chose

1. For pre made dough- allow to warm on the counter top about 10 minutes before forming into pie shape.
2. For dough #2 prepare the dough by mixing all the ingredients together. Make an ident with your thumb and shape the edges of the cookie
3. For dough number 3: Cream the butter and sugar with a hand mixer. Combine the flax egg and vanilla in a small bowl and let sit for 1 minute. Add the flax mix to the creamed butter and then the flour. Mix until combined and then add the rest of the ingredients and repeat. Cover the dough in plastic wrap and refrigerate for 30 minutes.
4. For all: Divide the dough into small balls about 1 1/2 tbsp of dough each. Dip the balls in a bowl of sugar. Create a small indent in the center and shape the cookies.
5. To make the cookie filling combine all the ingredients with a whisk. Pour 1 tbsp of the mixture onto each cookie (amount will vary based on the size of your cookie
6. Bake at 350F for about 12-14 minutes. Allow to cool before eating