Set your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

If your peanut butter is firm, soften it in the microwave for about 20-30 seconds. In a medium bowl, combine the softened peanut butter, pumpkin purée, coconut sugar, maple syrup, and vanilla extract. Stir until smooth and well mixed.

In another bowl, whisk together the almond flour, tapioca flour, baking powder, and pumpkin pie spice. Slowly add the dry mixture to the wet ingredients, stirring until a dough forms. The dough should be soft but firm enough to hold its shape. If needed, chill the dough in the fridge for 30 minutes or in the freezer for 10 minutes to make it easier to handle.

Use your hands to roll the dough into small balls, about 1.5 teaspoons each, placing two balls right next to each other on the prepared baking sheet. Press them together gently so they form a peanut shape. Flatten each cookie with the back of a fork, making a crisscross pattern on the top.

Bake the cookies for 12-15 minutes or until the edges are golden brown. Keep an eye on them so they don’t overbake, as they’ll continue to firm up as they cool. Once baked, let them cool completely on the baking sheet.

While the cookies are cooling, prepare the filling. In a small bowl, mix together the peanut butter, maple syrup, pumpkin pie spice, and tapioca flour until smooth and creamy. The tapioca flour helps thicken the filling to the perfect consistency for spreading.

Once the cookies are fully cooled, spread a generous amount of the peanut butter filling on the bottom side of one cookie and sandwich it with another cookie. Repeat for all the cookies.