* When you have a little bit of pureed pumpkin leftover, but not enough for a loaf of pumpkin bread, you can make these melt in your mouth cookies! You will need:
- 1/2 cup plus 1 Tbsp. (68 grams) Truly AIP All-Purpose Baking Mix
- 3 Tbsp. pumpkin puree
- 2 Tbsp. oil
- 2 Tbsp. maple syrup
- 3/4 tsp. cinnamon
- 1/4 tsp. mace
- Pinch of cloves
Preheat oven to 350 and line baking sheet with parchment. Mix all ingredients together in mixing bowl until no clumps remain and allow batter to sit for a few minutes. Drop tablespoons of dough about 2 inches apart on prepared baking sheet. If desired, use hands to roll into balls for a more "perfect" cookie. Bake for 11-13 minutes until lightly browned. Let cool on baking sheet as these are a delicate cookie. Frost with "cream cheese" frosting, if desired.
For the "cream cheese" frosting:
- 1 cup coconut yogurt, strained to remove most liquid for several hours
- 1/2 cup palm shortening
- 1/2 cup arrowroot starch
- 1/4 cup maple syrup
- 2-3 tsp. vanilla extract or 1 tsp. vanilla bean powder
Bring all ingredients to room temperature and then blend until smooth and creamy using a hand blender. Chill before using.