Preheat oven to 350 degrees F (180 degrees C).
In a large bowl, add melted Unsalted Butter (3/8 cup), Canned Pumpkin Purée (1 cup), Egg (2), Vanilla Extract (1 1/2 teaspoon) and whisk until well combined.
Add Organic Oats (1 1/4 cup) to NutriBullet or food processor and blend 8-10 seconds to create a find flour-like consistency. Repeat with the Cashew Meal (1/4 cup) but only for 5-6 seconds.
Add oat flour and ground cashew meal to a separate bowl, along with Baking Powder (1 teaspoon), Honey (6 tablespoon), Baking Soda (1 1/2 teaspoon), Pumpkin Pie Spice (2 1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), and Sea Salt (1/2 teaspoon). 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. Bake for approximately 9 minutes, until slightly springy and a toothpick comes out clean.
Remove cookies from pan to a wire rack and allow to cool completely. To make cream cheese filling, beat softened Unsalted Butter (3/8 cup), Cream Cheese (6 ounce), Honey (1/4 cup), Vanilla Extract (1 teaspoon) and Ground Cinnamon (1/8 teaspoon) in a bowl.
Once the cookies have cooled off and the frosting is ready, flip 20-21 of the cookies on their backs and spread the cream cheese frosting, then top with another cookie to enjoy a mini pie.