For the Cookie Base:
2 cups gluten-free 1-to-1 baking flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1 cup canned pure pumpkin puree (not pie filling)
1/2 cup coconut oil, melted
3/4 cup pure maple syrup
1 tsp vanilla extract
For the Maple Frosting:
1 cup powdered sugar, sifted
2 tbsp pure maple syrup
1–2 tsp non-dairy milk (e.g., almond or oat milk)
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
In a separate bowl, whisk the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract until smooth and completely combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Using a cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheet. Gently flatten the tops slightly.
Bake for 10-12 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
Let the cookies cool completely on a wire rack.
While cooling, make the frosting: In a medium bowl, sift the powdered sugar. Whisk in the maple syrup and 1 teaspoon of non-dairy milk. Add more milk, one teaspoon at a time, until a drizzling consistency is achieved.
Once the cookies are completely cool, generously drizzle the maple frosting over them.
