Pumpkin Gingerbread with Spiced Buttercream (Vegan, Dairy-Free)

Ingredients

• 1 cup canned pumpkin
• 3 Tbsp pure maple syrup
• ¾ cup sugar
• 1/3 cup coconut oil (or canola), softened
• ¼ cup blackstrap molasses
• Chia egg (1 Tbsp chia + 3 Tbsp water)
• 1 2/3 cups unbleached all-purpose flour
• 1¼ tsp baking soda
• 2 tsp pumpkin pie spice (OR 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger)
• 1 tsp sea salt
• 1 tsp baking powder
• 1/8 tsp ground cloves
• ½ cup toasted chopped walnuts
• ½ cup Earth Balance Butter Stick, softened
• 1¾ cup icing sugar (aka: confectioner’s sugar)
• 1 tsp pure vanilla extract
• 1 Tbsp pumpkin pie spice (yes, a full tablespoon!)
• 1 Tbsp almond milk (as needed to thin out to desired consistency)