Mix the flour, chemical yeast, cinnamon, nutmeg and salt in a bowl. In another container, beat the butter, ointment point, with the two types of sugar until get a creamy mass. Add the pumpkin puree, the egg and the vanilla essence and beat again.
We overturn the mixture of dry ingredients and gently remove to integrate. Store the dough in the fridge for a minimum of one hour, to cool and harden slightly. Otherwise we will not be able to manipulate it.
Prepare a couple of baking trays with parchment paper and place portions of the dough on them (I used an ice cream scoop to keep them the same). Must leave plenty of separation so that they do not stick together, because they expand a lot with the heat. Bake in the oven, preheated to 180 ºC with heat above and below, for 16-18 minutes.
Remove from the oven and leave cool before filling. In my case, I have whipped cream with a little cream cheese, icing sugar and cocoa powder, but they can be filled with cream cheese, chantilly, chocolate, etc. Optionally, we sprinkle them with icing sugar and ready to serve.