Pumpkin Linzer Cookies

Preheat oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper and set aside.

Whisk together All-Purpose Flour (1 1/2 cups), Baking Powder (1/2 tsp), Kosher Salt (1/4 tsp), Simply Organic Cinnamon, Ground (1 tsp), and Simply Organic Nutmeg, Ground (1/4 tsp) in a small bowl.

Beat together Unsalted Butter (1/2 cup) and Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener (3/4 cup) until light and fluffy, about 3-5 minutes.

Add Farmhouse Eggs® Large Brown Egg (1), Pure Vanilla Extract (1 tsp), and Pumpkin Purée (4 Tbsp), and beat until smooth.

Gradually add flour mixture, and mix until just combined.

Divide dough into 2 discs and wrap each disc tightly with plastic. Chill dough for at least 30 minutes.

Roll out dough to about ¼-inch thickness on a lightly floured surface. Use a pumpkin shaped cookie cutter to cut out as many shapes as possible, re rolling the dough as needed.

Use a smaller triangle cutter or a sharp knife to cut out a jack-o-lantern face on half of cookies.

Transfer to prepared baking sheets and chill 10-15 minutes.

Bake until edges are lightly golden-brown, about 10-12 minutes. Cool completely on wire racks.

Heat Heavy Cream (2 Tbsp) in a small sauce pan or in microwave until just steaming, then pour over Sugar-Free Dark Chocolate Chips (2/3 cup). Let sit for 1 minute, then stir until chocolate is completely melted and mixture is smooth. Allow mixture to cool to room temperature, until thickened but spreadable.

Spread ganache on cookies without faces, then top with jack-o-lantern cut-out cookies to form sandwiches. Dust lightly with Truvia Sweet Complete® Confectioners Stevia Leaf Sweetener (1 Tbsp) and serve.