Pumpkin Pie Cookies

Directions

1. In a large mixing bowl, whisk together the flour and salt. Add the cubed cold butter and cut it in using a pastry blender or two knives until the mixture resembles coarse crumbs. In a small cup, stir together the cold water and apple cider vinegar. Gradually add this liquid to the flour mixture, one tablespoon at a time, stirring with a fork until the dough starts to hold together. Form the dough into a ball, flatten it slightly, wrap it in plastic wrap or foil, and refrigerate for at least 1 hour.
2. In a separate small bowl, combine the pumpkin purée, brown sugar, maple syrup, cinnamon, and pumpkin spice. Mix well until smooth.
3. Preheat your oven to 350°F. Prepare two baking sheets by lining them with parchment paper.
4. On a lightly floured surface, roll the chilled dough into a rectangle about 1/8 to 1/4 inch thick. Use a round cookie cutter (approximately 2 1/2 inches in diameter) to cut out circles. Place a teaspoon of the pumpkin filling on half of the circles, then top with the remaining circles to create sandwiches. Press the edges with the tines of a fork to seal, and poke three small slits on top of each cookie. Brush the tops with the egg yolk wash (egg yolk beaten with 1 teaspoon water) and sprinkle with light brown sugar.
5. Bake the cookies for 20 to 25 minutes, until they are golden brown. Let them cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely.