Prepping the Cookie Dough:

1. In a small bowl, mix together the flaxseed and water. Set aside to gel.
2. In a large mixing bowl, whisk together the flour, baking soda, and spices.
3. Now mix in the pumpkin puree, maple extract, molasses, and brown sugar. Mix well to combine.
4. Add the cold and cubed vegan butter to the cookie dough and work it into the dough using your hands or a pastry cutter.
5. Place the dough in the fridge for 20-30 minutes to chill.

Making the Cookies:

1. Preheat the oven to 350°F.
2. Take the dough out of the fridge and roll it out on a greased and lightly floured flat surface. Rolls the dough to about 1/4-inch thickness.
3. Using a 3-inch wide pumpkin-shaped cookie cutter, cut out 12 cookies****. Reroll the dough as needed. If the dough gets too warm and starts to stick, place it back in the fridge to chill again, along with the other cut cookies.
4. Lay the cut cookies out flat and use a knife to cut out triangle eyes and a mouth on half of the cookies. On the uncut half, spread about 1/2 a tablespoon of pumpkin butter in the center of the cookie.
5. Place the cookie halves with the faces on top of the pumpkin butter covered cookies and seal the two halves together, pressing the dough edges lightly with your fingers.
6. Evenly space the sealed cookies out on a Silpat or parchment paper lined baking sheet and bake for 10-14 minutes.
7. Remove the cookies and let them cool on a wire rack before storing.