In a mixing bowl, cream together the vegan butter, ? cup of sugar, and brown sugar until fluffy (about 2 minutes).

Add the flax egg and vanilla bean paste to the bowl and mix for about 30 seconds.

Add the all-purpose flour, baking powder, pumpkin pie spice, and salt. Mix until a thick cookie dough forms.

Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour.

In a separate bowl, whisk together the pumpkin puree, maple syrup, oat milk, cornstarch, vanilla, and pumpkin pie spice until smooth. Set aside.

Preheat the oven to 350?F and line a baking tray with parchment paper.

Remove the dough from the fridge and scoop out 10-11 evenly sized cookies. Roll each cookie dough ball in the 2 tablespoons of sugar.

Place the cookie dough balls on the baking sheet and slightly press each ball down with your palm.

Use your thumb to make an indent in the center of each cookie and spoon about 1.5 tablespoons of pumpkin pie filling into each cookie.

Bake the cookies for 12-14 minutes until the edges are crisp and the filling starts to crinkle and set.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to continue cooling.

Once cooled, pipe a small amount of vegan whipped cream onto the center of each cookie and sprinkle with additional pumpkin pie spice before serving.