Spiced Pumpkin Cookies

In honor of September, it's time for something pumpkin--even if it doesn't feel like fall yet. This recipe was inspired by my daughter Bailey and approved by my other daughter Alley! This is a soft, almost muffin-like pumpkin cookie with a drizzled cinnamon glaze. Feel free to play with the array of spices!

Makes 12-15 cookies

Ingredients:

Dry

• 1 cup spelt flour

• 1 tbsp arrowroot powder

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 3 tsp cinnamon

• 1/2 tsp ginger

• 1/2 tsp cardamon

• 1/2 tsp 5 spice powder

• 1/4 tsp nutmeg

• 1/4 tsp clove

Wet

• 1/2 cup canned pumpkin, heaping

• 1/4 cup almond butter

• 1/4 cup maple syrup

• 1 tbsp flax mixed with 3 tbsp plant milk

• 2 tsp vanilla extract

Cinnamon Glaze:

• 1 cup sugar-free powdered sugar (I used Lakanto Powdered Monkfruit Sweetener with Erythritol) or regular powdered sugar, sifted

• 1 tsp cinnamon

• 1/2 tsp vanilla extract

• 2-3 tbsp plant milk

Instructions:

1. Preheat oven to 375.

2. Make flax egg (mix flax and 3 tbsp plant milk together) and let it sit for 5 minutes.

3. Mix together dry ingredients.

4. Place wet ingredients in a Cuisinart and blend.

5. Add wet ingredients to dry and gently mix.

6. Using a medium sized cookie scoop, place cookie dough on parchment-lined cookie sheet. The cookies will flatten slightly as they cook, but you can also flatten them a little with damp fingers if you want. (I flattened only a few of the bigger cookies.)

7. Cook for 15-17 minutes until lightly browned.

8. Cool cookies completely on a wire cookie rack.

9. To make glaze, whisk all glaze ingredients together (you may need to add little more plant milk until the desired consistency for drizzling).

10. Place the glaze in a sandwich-sized zip loc bag and cut a small portion of one corner off. Squeeze the glaze through the small hole you cut onto the cookies in desired pattern. Top with sprinkles, nibs, or leave plain.