Preheat your oven to 350°F and line a baking sheet with parchment paper.

Combine butter and sugar with an electric mixer. Add in the egg and molasses and mix for about a minute.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and ginger.

Slowly add in the dry ingredients, mixing until a soft dough forms. Add flour 1 tbsp at a time if needed.

To prevent your cookie dough from spreading too much while baking, chill your dough for 30-60 minutes.

To prepare the pumpkin butter, combine the pumpkin puree, sugar and spices in a small saucepan.

In a separate small bowl, whisk the cornstarch into the apple juice. Whisk into the pumpkin mixture and cook on low to bring to a simmer. Simmer for 10 minutes and then let it cool.

On a lightly floured surface, roll out the dough to about 1/4-inch thickness.

Cut out cookie shapes using a pumpkin-shaped cookie cutter.

Place half of the cookies on the prepared baking sheet. Using a sharp knife, cut out a jack o lantern face pumpkin - eyes and a mouth - on the half of the cookies.

Spoon a small amount of pumpkin filling, about 1 1/2 - 2 tbsp, onto the center of each cookie.

Place the cut-out cookies over the filling-topped cookies, pressing the edges together gently to seal.

Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are set and slightly golden.

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.