Crust:

2 1/2 cups all purpose flour

1 teaspoon salt

2 tablespoons sugar

3/4 cup (12 tablespoons) unsalted butter, chilled, cut into 1/4 inch cubes

1/2 cup vegetable shortening

8 tablespoons ice water

Mix flour, sugar and salt. Add the butter a couple of cubes at a time, tossing with the flour mixture to get the butter coated. Once the butter is coated with flour, add the shortening. Take a fork and press the shorting, butter and flour mixture into crumbles until it resembles the size of peas. Add cold water and loosely stir batter until combined. Wrap with plastic and refrigerate for at least an hour.

Filling:

4 ounces of vegan cream cheese

1/2 can of pumpkin purée

1/2 cup of brown sugar

1 tablespoon of silk heavy whipping cream alternative

1 teaspoon of vanilla extract

2 teaspoons of pumpkin spice pumpkin pie spice

1/4 teaspoon of sea salt

Mix all the ingredients together.

After the dough has refrigerated for at least an hour, preheat oven to 350 degrees. Take dough and cut in half. Dust your surface and roll out dough to 1/4 inch thick. Use large cookie cutter of choice, cut out shape and transfer to pan. Add inner filling to the dough shape, then cut out another one of the same shape and place on top of the filling. Take a fork and press around the edges. Repeat.

When pan is full, place in oven and cook for 25 minutes. Check to see if blown around edges but don’t let it get too dark. When brown, take out oven and transfer to wire rack to cool. Enjoy!