Perfect Little Pumpkin Cookies with Spiced Buttercream | Recipe Cart | Recipe Cart

Ingredients

• 3 tablespoons (45 mL) grapeseed oil
• 3 tablespoons (45 mL) pure maple syrup
• 1/4 cup (60 mL) unsweetened pumpkin purée
• 2 tablespoons (30 mL) brown rice syrup
• 1 1/2 teaspoons ground flaxseed
• 1/2 teaspoon pure vanilla extract
• 3/4 cup plus 1 tablespoon (83 g) almond flour*
• 1 cup plus 1 tablespoon (127 g) white/light all-purpose spelt flour**
• 3 tablespoons (27 g) arrowroot starch
• 1/4 cup (60 g) natural cane sugar
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 1/4 cup plus 2 tablespoons (75 g) soy-free vegan butter
• 1 1/2 cups (190 g) powdered icing sugar, sifted if necessary
• 1/2 teaspoon pumpkin pie spice
• Pinch fine sea salt
• Cinnamon or pumpkin pie spice, for garnish (optional)