INGREDIENTS
1/2 tsp
Ginger
3/4 cup
Pumpkin puree, canned
2
Eggs
6 tbsp
Vegan butter substitute
10 1/2
powdered sugar
2 tsp
Baking powder
1/2 tsp
Baking soda
2/3 cup
Brown sugar, packed
1 tsp
Cinnamon
1
Cinnamon sugar to sprinkle
1 pinch
Cloves, ground
2 cups
Gluten free flour, high quality
3/4 tsp
Nutmeg
3/4 cup
Palm shortening
3/4 tsp
Rodelle pumpkin spice extract
1/2 tsp
Salt
2 tsp
Vanilla extract
1/2 tsp
Xanthan gum
1/3 cup
Vegetable oil
3/4 cup
Espresso or strong coffee
3 tsp
Instant coffee