Preheat oven to 350° degrees.

In a large bowl, add melted butter, honey, pumpkin puree, eggs, and vanilla, then whisk until well combined.

Add organic oats to NutriBullet and blend 8-10 seconds, to create a fine flour-like consistency.

Repeat the same process with the cashew meal to create a finer texture, but be careful to only blend for 5-6 seconds or it will begin to create a nut butter texture rather than a fine flour.

Add oat flour and ground cashew meal to a separate bowl, along with baking powder, baking soda, pumpkin pie spice, ground cinnamon, and sea salt. Whisk to combine all ingredients.

Pour oat flour mixture into the butter mixture and stir until just mixed.

Use a small spoon and scoop out 40-42 small mounds on to a baking sheet lined with parchment paper or a non-stick silicone mat. Bake approximately 9 minutes, until slightly springy and a toothpick goes into the center and comes out clean. Remove cookies from pan to a wire rack and allow to cool completely.

Meanwhile, add softened butter, softened cream cheese, honey, vanilla, and freshly ground cinnamon to a bowl, beat until a fluffy consistency is reached.

Once, the cookies have completely cooled and the frosting is ready, flip 20-21 of the cookies on their back, and spread with cream cheese frosting, then top with another cookie to create a mini pie. Enjoy!

Store in an airtight container in the refrigerator. Allow to come to room temperature before serving {unless you like them cold, then eat directly from refrigerator!}