INGREDIENTS
1 tsp
Ginger, ground
2 15 ounce cans
Pumpkin puree
2
Eggs, large cage free
2 tbsp
Maple syrup, Grade B pure
1 tsp
Vanilla bean paste
3 cups
All-purpose flour
1 tsp
Baking powder
1 tsp
Baking soda
1 cup
Brown sugar, light lightly packed
2 tbsp
Cinnamon
1/4 tsp
Cloves, ground
4 cups
Confectioner's sugar
1 cup
Granulated sugar
1 tsp
Kosher salt
1/2 tsp
Nutmeg, ground
1
Vanilla bean
1/2 cup
Coconut oil
1 cup
Butter, unsalted
8 oz
Cream cheese, full-fat