Preheat oven to 350 degrees F.
In a small bowl, add the flax and water together. (you can sub with with ¼ cup applesauce)
In a large bowl, add butter and brown sugar and cream together until light and fluffy. About 3 minutes.
Add in flax mixture and vanilla extract. Beat together again.
Sift in flour, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Mix just until incorporated and a ball forms. Do not over mix. Note: If the dough looks crumbly mix for another 30-60 seconds. It should easy pull away from the bowl.
Break dough into half. DO NOT CHILL THIS DOUGH.
Onto a floured surface, using a rolling pin, roll out dough to ¼ inch thick.
Cut out shapes using Jack-o-Lantern or other Halloween cookie cutters. We used these cutters for our photos. Repeat with remaining dough.
Bake for 7-10 minutes. Let cool until firm and then transfer to a cooling rack to cool completely.
For the cinnamon sugar coating, melt butter. In a separate bowl, combine cinnamon and sugar. Once cooled, brush the butter on the cookies, then sprinkle with sugar mixture.
If you want chocolate stuffed cookies - spread melted chocolate over one cookie, place another on top. You can pipe a little more chocolate in between mouth and eyes. Let sit on wax paper to firm up the chocolate.
Eat within 3-5 days.