INGREDIENTS
1/2 cup
vegan buttery spread
1 cup
granulated sugar
1 cup
pumpkin puree
1/4 cup
unsulfured molasses
1 Tablespoon
vegan cream cheese
1 tsp
vanilla extract
2 1/4 cups
Tapioca Starch Flour
1 tsp
xanthan gum
2 tsp
baking soda
1/2 tsp
sea salt
2 tsp
cinnamon
1 1/2 tsp
dried ginger
1 tsp