Ingredients
| 1 | cup | canned pumpkin |
| 3 | tbsp | pure maple syrup |
| 3⁄4 | cup | sugar |
| 1⁄3 | cup | coconut oil (or canola) softened |
| 1⁄4 | cup | blackstrap molasses |
| Chia egg (1 tbsp chia + 3 tbsp water) | ||
| 1 2⁄3 | cups | unbleached all-purpose flour |
| 1 1⁄4 | tsp | baking soda |
| 2 | tsp | pumpkin pie spice (OR 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger) |
| 1 | tsp | sea salt |
| 1 | tsp | baking powder |
| 1⁄8 | th tsp ground cloves | |
| 1⁄2 | cup | toasted chopped walnuts |
| ICING: | ||
| 1⁄2 | cup | Earth Balance Butter Stick softened |
| 1 3⁄4 | 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) |
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