Method (cookies)

1. Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
2. Add the butter and sugars into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
3. Add the milk. Whip again until combined.
4. Sift in the flour, baking powder, bicarbonate of soda and pumpkin spice. Mix until just combined.
5. Scoop the cookie dough into balls (approximately 50g each) using spoons or an ice-cream scoop. 
6. Roll each cookie dough ball in sugar.
7. Lightly flatten the cookie dough balls, and use the back of a spoon or clean fingertips to make a well in the middle of the cookies. The bigger the well, the larger amount of filling the cookies can hold. Set aside.

Method (pumpkin pie filling)

1. In a medium sized mixing bowl, add in the pumpkin puree, spices, maple syrup dairy-free milk and cornstarch. Mix together until fully combined.
2. Fill each well inside the cookies with the pumpkin filling.
3. Place the cookies on the baking tray, making sure they have space as they will spread slightly.
4. Bake in the middle of the oven for 12-14 minutes, or until the cookies are lightly golden.
5. Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle.
6. Allow the cookies to cool on the baking tray. 

Method (cream)

1. In a stand mixer with balloon whisk attachment, add in the whipping cream and whip on high speed until thick. Alternatively use an electric hand whisk.
2. Transfer the cream into a piping bag fitted with a star tip nozzle.
3. When the cookies are 100% cool, pipe a swirl of cream to the top of each cookie (see photos for reference).
4. Dust the tops of the cream with some pumpkin spice for decoration.
5. Serve and enjoy.