1. Heat oven to 375°F.
2. Make the flax eggs by combining the flaxseed meal and water and letting it sit for a few minutes until it “gels up”.
3. In a large bowl, beat the butter, sugar, nut/seed butter, and vanilla with an electric mixer on medium speed, scraping the bowl occasionally, until well blended. Then beat in the canned pumpkin and flax eggs until well mixed.
4. On low speed, beat in the flour, baking soda, baking powder, pumpkin spice, coffee, and salt.
5. Lay out your macaron baking mats (if using) onto baking sheets (you’ll need 2).
6. Roll 1 tablespoon of batter in your hands to make them into a smooth ball and then gently press them down creating a “dome” shape if possible.
7. Bake for 10 minutes and cool for about 15-20 minutes before filling with frosting.

Vegan Caramel

1. In a small saucepan, melt the butter or oil over high heat. Once melted, whisk in the maple syrup, vanilla, and salt. Whisking continuously, add the sunflower seed butter and continue to whisk until the mixture starts to thicken. Turn the heat to low, and whisk in the vanilla, salt and baking soda (if using). Remove from heat and then whisk in the plant milk. Allow it to cool while you make the cream filling.

For the Cream Filling:

1. In a stand mixer (alternatively you can do this with your hand blender/mixer) cream the butter, cinnamon and vanilla together on medium speed. Slowly add in the powdered sugar and keep blending until it thickens.

Making the Whoopie Pies:

1. When the cookies are cool, pipe buttercream on one cookie, leaving a small border around the edge. Spread some cooled caramel on another cookie and then put them together to make a “sandwich”.
2. Store in an airtight container in the fridge for up to 3 days, alternatively you can freeze them too!