Cookies

1. Preheat oven to 350F. 
2. In a large bowl, combine cassava flour, tapioca starch, baking soda, salt, cinnamon, nutmeg, ginger and ground cloves.
3. Make a well in the center and add coconut oil, maple syrup and vanilla extract. Mix until well combined.Then use your hands to bring the dough together.
4. Place dough between two pieces of parchment paper and roll out to a rectangle 1/4-inch thick.*
5. Refrigerate sheet of dough 5-7 minutes.
6. Cut out cookies from dough using cookie cutter of your choice (any size).
7. Transfer cookies on parchment paper to a large baking sheet. Bake in the middle rack of the oven for 11 minutes.
8. Allow cookies to cool before touching them/removing from cookie sheet, or they will break apart.
9. Once completely cooled, ice and decorate as desired.

Frosting

1. In a stand mixer or food processor, combine room-temperature vegan butter, dairy-free cream cheese or palm shortening with tapioca starch, cinnamon, pumpkin puree, maple syrup, vanilla extract and pinch of sea salt (if necessary).** Whisk or pulse until combined. Add more tapioca starch if you desire a thicker frosting.
2. Use a spoon to add a dollop of icing to each cookie and spread lightly. 
3. Sprinkle with cinnamon or cinnamon sugar, if desired.