In a medium bowl mix flour, 2 tsp pumpkin pie spice and salt. In a separate large bowl use a mixer on medium and mix in butter and sugar until light and fluffy. Add in the flour mixture gradually and continue to mix until mixed well. Mix in water, 1/2 tbsps vanilla extract and CBD oil. Press dough until it becomes a thick and flat disk. Store it in plastic wrap and refrigerate for 45 mins.

In the meantime, to make the pumpkin pie filling, mix in a medium bowl, canned pumpkin, brown sugar, heavy cream, 1/2 tsp vanilla extract, 1 tsp pumpkin spice and 1 beaten egg. Keep in fridge until ready to use.

Preheat oven to 350 degrees F. Lightly flour a surface and roll the dough to 1/8 inch thickness. Cut with 4-inch cookie cutter of any desired shape. Leave 1/2 of the dough rounds for later assembly if cookie cutter doesn't create border to contain pie filling.

Put a dab of pie filling inside the cutout cookies. If using dough rounds, create a border around pie filling and if desired, press edges of dough with tips of fork for design. Brush the top of each cookie with the remaining beaten egg.

Line baking sheet with parchment paper and place the cookies 2 inches apart.

Bake for 22 minutes or until lightly brown. Leave to cool and enjoy!