Perfect Little Pumpkin Cookies with Spiced Buttercream

Scaled for 20 portions · 8 steps

3 tbsp(45 mL) grapeseed oil3 tbsp(45 mL) pure maple syrup0.25 cup(60 mL) unsweetened pumpkin purée2 tbsp(30 mL) brown rice syrup1.5 tspground flaxseed0.5 tsppure vanilla extract0.75 cupplus 1 tablespoon (83 g) almond flour*1 cupplus 1 tablespoon (127 g) white/light all-purpose spelt flour**3 tbsp(27 g) arrowroot starch0.25 cup(60 g) natural cane sugar1 tsppumpkin pie spice0.25 tspfine sea salt0.5 tspbaking soda0.25 cupplus 2 tablespoons (75 g) soy-free vegan butter1.5 cup(190 g) powdered icing sugar, sifted if necessary0.5 tsppumpkin pie spice1 pinchfine sea salt—Cinnamon or pumpkin pie spice, for garnish (optional)

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