Keto Maple Cream Pumpkin Cookies

• Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper
• Sift all the dry cookie ingredients into a large mixer bowl until there are no lumps in the dry ingredients
• Stir the eggs into the dry ingredients until all the dry ingredients are moist. Stir the eggs and the extract in until fully combined
• Fold the pumpkin in until fully combined and smooth dough has formed
• Scoop dough out 1 TBS at a time onto the prepared baking sheets. Press each scoop out into a smooth disc shape of desired shape and thickness
• Place into preheated oven. Bake at 375 degrees 10 minutes or until golden around the edges
• Remove from the oven. Allow to cool on the pan about 10 minutes or until firm enough to transfer to a wire rack. Transfer to a wire rack and allow to cool completely before filling

Caramel Filling

• Beat cream cheese in a medium mixing bowl on medium speed for 1 minute or until cream cheese is smooth
• Add the coconut flour and the extract. Beat another 30 seconds on medium or until fully combined
• Gradually beat in the powdered sweetener o low until fully combined. Increase speed to medium and beat 2 minutes or until smooth and creamy

Assemble the cookies

• Turn half of the cooled cookies upside down. Scoop 1 tsp of the filling into the center of the upside down cookies (more or less filling according to taste)
• Place a plain cookie on top of the filling. Gently press the cookies together until the cream spreads throughout the cookie. If desired decorate with extra caramel sauce. Place in refrigerator 10 minutes to fully seal cookies. Store leftovers in an airtight container in the refrigerator up to 1 week