Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.

2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, sea salt, cinnamon, ginger, nutmeg, allspice, and cloves; set aside.

3. In a large bowl, beat together the solid coconut oil and coconut sugar. Beat in the egg yolk and vanilla extract until well combined. Stir in the pumpkin puree. Add in the dry ingredients and stir with a wooden spoon or spatula until just combined.

4. Roll dough into 2 Tbsp-size balls. Place six onto your parchment-lined baking sheet. Slightly press down each dough ball, reshaping as necessary (the flatter you press them, the more they will spread during baking). Bake at 350°F for 6-8 minutes. Allow cookies to cool on baking sheet for 1 minute before moving to a cooling rack.

5. Once all of your cookies are baked and cooled, make your frosting. In a medium bowl, beat together the softened vegan butter and shortening until smooth. Beat in the vanilla extract and spices. Add the powdered sugar and beat until combined. Add plant-based milk 1 tsp at at a time until you've reached a thick but spreadable consistency. If you add too much milk, simply add more powdered sugar.

6. Frost your cookies and top with sprinkles, if desired. Store cookies in a single layer in an airtight container at room temperature.