This frosting can be a simple addition to Thanksgiving treats or any holiday occasion! It is delicious on our Alpendough Snickerdoodles but it is also great on our Double Chocolate flavor.
1/2 cup pumpkin puree
1/3 cup Earth Balance buttery spread
1 can coconut cream (You get this by placing a can of coconut milk in the refrigerator for at least one hour. This will separate the cream from the water liquid. Scoop the cream off of the top and be sure to get as little liquid as possible.)
3 1/4 cup organic powdered sugar
2 tsp cinnamon
1 tsp vanilla
1 pinch of salt, ground ginger, and ground clove
**optional: I like to add a pinch of psyllium or xanthan gum to help it hold together but it is not essential.
Place all ingredients in a high speed blender (Vitamix) or in a bowl and blend with emersion blender. Then put it in a tupperware with a lid and place in refrigerator for at least one hour to chill and thicken. Make sure that your cookies are fully cooled before frosting them so that the frosting does not melt! Enjoy!