Prep the Dough:

• Make the flax egg by mixing milled flax seed and water. Set aside to gel.
• In a large mixing bowl, whisk together gluten-free flour, baking soda, and spices.
• Stir in the pumpkin puree, molasses, brown sugar, and maple extract until well combined.
• Add the cold, cubed vegan butter and mix by hand or with a pastry cutter until the dough resembles coarse crumbs.
• Wrap the dough and chill in the fridge for 20–30 minutes.

Shape and Fill the Cookies:

• Preheat oven to 350°F (175°C).
• Roll out the dough to about ¼-inch thickness on a lightly floured surface.
• Cut out pumpkin shapes, rerolling as needed. Use a knife to carve faces on half the cookies.
• Add ½ tablespoon pumpkin butter to the uncarved cookies, then top with carved cookies, pressing edges to seal.

Bake and Cool:

• Arrange cookies on a lined baking sheet and bake for 10–14 minutes until lightly golden.
• Cool on a wire rack before serving.