• Preheat oven to 375 and line a large rimmed baking sheet with unbleached parchment paper.

Pumpkin Cookies

• In a medium sized mixing bowl, mix dry ingredients together. Include the almond flour, flax, arrowroot, date sugar, pumpkin pie spice, baking soda and salt.
• Use a liquid measuring cup or small bowl to thoroughly mix the pumpkin puree, tahini and maple syrup.
• Pour the wet ingredients into the dry and mix with a silicone spatula, pulling up any dry ingredients that are clinging to the bottom of the bowl and get them integrated into the rest of the cookie dough.
• Use a small cookie scoop, or two spoons to drop about 1 tablespoon cookie batter onto prepared pan. You should have enough for 24 cookies.
• Use the back of a dry measuring cup to flatten the cookies, then use the back of a ¼ teaspoon measuring spoon to make a round indent in the center of each cookie.
• Place baking sheet into preheated oven for 8 minutes.

Tahini Caramel Paste

• While the cookies bake in the oven, whisk tahini, maple syrup, vanilla and date sugar together until a thick paste forms.

Fill Cookies

• Get your flaky salt and pecans ready so you can fill the divots in the cooke centers when the oven timer goes off.
• If the wells in the cookie dough puffed back up at the first bake,, gently press them back down with the ¼ teaspoon so you have a spot to put the filling.
• Use two spoons to fill each cookie cavity with about 1 teaspoon of the caramel paste. Add a pinch of flaky salt and one pecan half to each cookie.
• Return to the oven for an additional 6 minutes of bake time. The edges will be set and they'll be slightly golden.
• The centers of the cookies will still be a bit soft and the caramel will be hot when they first come out of the oven, so let the cookies cool for about 10 minutes on the pan before transferring to a wire rack. Let cookies cool completely before storing in an airtight container at room temperature for 3 days, in the fridge for 2 weeks or freeze for 3 months.