INGREDIENTS
1/2 tsp
Ginger, ground
1 15 ounce can
Pumpkin puree
8 oz
Silken tofu
1/2 tsp
Allspice
1 1/2 tsp
Cinnamon
1/4 tsp
Cloves
2/3 cup
Coconut sugar
2 tbsp
Cornstarch
1/4 tsp
Nutmeg
1/4 tsp
Sea salt
1 tsp
Vanilla extract
2 tbsp
Coconut oil
1
box Simple mills crunchy pecan cookies