In a large mixing bowl, cream together vegan butter, granulated sugar, and brown sugar until light and fluffy.

Add the flax egg and vanilla bean paste to the creamed mixture, mixing until well combined.

Gradually sift in all-purpose flour, baking powder, pumpkin pie spice, and salt, folding gently until just combined.

Refrigerate the cookie dough covered for 30 minutes to 1 hour.

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

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop chilled dough into balls, creating indents in the center for the filling.

Fill each indent with pumpkin pie filling and bake for 12-14 minutes until edges are crisp.

Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.