1-1/2 tsp ground flax seed mixed with 4 Tbs water
2-1/2 cups all-purpose flour (substitute flour for gluten free, or use part whole wheat or oat flour for a little extra nutritional value)
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp ginger
1/2 tsp salt
1/2 cup Earth Balance
1-1/2 cups sugar
1 cup canned puréed pumpkin
I tsp pure vanilla extract
2-1/2 cups confectioner’s sugar
4 Tbs vanilla almond milk
1 Tbs Earth Balance, melted
1 tsp vanilla extract
Preheat oven to 350 degrees.
Combine ground flax seed with water and set aside.
Combine, flour, baking powder, baking soda, spices, and salt, then set aside.
In a large bowl, cream together Earth balance and sugar. Add pumpkin, flax seed/water mixture, and vanilla and beat until creamy. Mix in dry ingredients.
Drop on cookie sheets by rounded tablespoonfuls.
Bake for 18-20 minutes. Flatten the top of each cookie slightly while still on cookie sheet. Move to cooling rack.
Make frosting by combining all frosting ingredients and mixing thoroughly. Spoon about a half tablespoonful onto each cookie and let rest on cooling racks until frosting sets.