INGREDIENTS
15 ozs
canned pumpkin puree
1 cup
butter
1/2 cup
dairy free milk
1/4 cup
maple syrup
1 tsp
vanilla
3 cups
gluten free flour
3/4 cup
white sugar
3/4 cup
brown sugar
3/4 tsp
cinnamon
1/2 tsp
ground ginger
1/4 tsp
ground cloves
1/4 tsp
nutmeg
1/4 tsp
allspice
1 tsp
sea salt
2 tsps
baking powder
1 tsp
baking soda
1 cup
walnuts
1/3 cup
flour
2 tbsps
brown sugar
1/2 tsp
cinnamon
2 tbsps
butter