Mix all of the filling ingredients in a bowl. Whisk well until smooth with no lumps.

Store in the refrigerator until ready to use.

In a mixer, cream soft butter and sugar until well combined.

Add eggs and vanilla, stir.

In another bowl, mix flour, salt and baking powder together.

Slowly add flour mixture into the butter and eggs.

Wrap dough in plastic and chill in the fridge for at least 30 minutes.

Preheat oven to 325 degrees F.

Roll dough out to ¼” thickness. Cut out 3” circles and in half of them cut out a 1” circle in the middle.

Line the baking sheet with parchment paper.

Stack the cookies with the holes on top of the solid cookie.

Fill the circle with about 1 tsp of pumpkin pie filling.

Sprinkle it with sugar around the edges.

Bake 13 - 15 minutes or until just beginning to brown,