* 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 10-12 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.