• Preheat oven to 350.
• Cream butter and Gentle Sweet until smooth.
• Add pumpkin, eggs and vanilla and beat well.
• Add baking soda, mineral salt, baking blend (or flours), and pumpkin pie spice and mix again until combined.
• Refrigerate dough for 20-30 minutes.

Make the Cream Cheese Mixture

• In a medium size bowl, beat the softened cream cheese with the Gentle Sweet and vanilla. Place in refrigerator to chill until ready to assemble cookies (20 minutes or so).

Assembling the cookies

• Using a small sized cookie scoop, scoop out two balls of dough at a time.
• Lightly spray hands with coconut oil cooking spray, roll one bit of dough into a ball, then flatten it into a circle.
• Place a small amount (think ½ teaspoon) of cream cheese mixture in the center, then flatten another ball of dough and carefully lay it on top.
• Working slowly, pull the edges of the bottom piece of dough up and press it into the top dough until the cream cheese is completely sealed inside.
• Gently squeeze the dough back into a ball shape.
• In a shallow dish, combine the sweetener of choice and the pumpkin pie spice for the "sugar coating" of the cookie.
• Roll in sweetener/spice mixture until well coated, then place on a greased baking sheet.
• Using your fingers, lightly press the ball into a circle - the cookies do not spread, so they will keep their shape.
• Bake for 10-11 minutes.
• Allow to rest on the pan for 5-10 minutes before attempting to move.
• Store completely cooled cookies in the refrigerator.