Preheat the oven to 160 °C | 320°F.
In a mixer or a bowl, add the pumpkin puree, maple syrup and coconut oil. Mix with a whisk.
Add the flour, spices (ginger, cinnamon and vanilla), sugar, baking powder and salt.
Mix until the dough doesn't stick to the surface of the bowl any longer. Alternatively, knead by hand until you get a smooth dough.
Roll into a ball and wrap it with cling film. Place it in the refrigerator for 15-20 minutes.
Roll out the dough in a sheet of 2-3 mm thick with a rolling pin between two sheets of parchment paper. Cut the dough with a cookie cutter. Gently transfer the cookies over a baking tray covered with parchment paper. Repeat the process until you have used the whole dough.
Cook 15-18 minutes at 160 °C | 320°F, until the cookies are lightly golden. Bake another 5 minutes to make more crunchy biscuits.
Remove the biscuits from the oven and let them cool on a wire rack. You can also re-bake the cookies after a few hours or the next day to get crunchy biscuits the Italian way (bis-cotti means twice-cooked!)
Brush the surface of the cookies with coconut oil and sprinkle with cinnamon sugar. Let it dry and serve or store.
To assemble the Halloween cookies (12 servings): Spread the melted chocolate/almond butter, o avocado chocolate mousse over the half of the regular cookies. Place the top pumpkin faced cookies over the chocolate or almond butter, gently pressing to adhere. Serve immediately or let the chocolate firm up and store in an airtight container for up to 4-5 days.