Step 1

Preheat the oven to 350 degrees.

Step 2

Add the butter, coconut oil, pumpkin, sugar, and vanilla to a large bowl and beat with electric beaters. Add the flour, baking soda, sea salt, cinnamon, allspice, and nutmeg and beat until a crumbly batter forms.

Step 3

Divide the batter into 15 balls, pressing each down to ¼ inch thick cookies, and place them onto baking sheets. Bake for 12-15 minutes per batch, or until the cookie bottoms start to brown. Remove the cookies from the oven and wait until they are completely cool before you frost them.

Step 4

Prepare the glaze just before you frost the cookies. Peel then grate the ginger using a microplane or the small holes on your grater. Squeeze the juice from the grated ginger into a small bowl and discard the pulp. You want to have a ½ teaspoon of ginger juice.

Step 5

Combine the ginger juice with the powdered sugar and maple syrup in a small bowl. Add one tablespoon of water and mix the glaze. If the glaze is too firm, you can add a small about of water, ½ teaspoon at a time, until it is thin enough to spoon over the cookies.

Step 6

Pour the glaze over the cooled cookies and use a spoon to spread it around. Let the glaze harden for a few minutes then store the cookies in a sealed container … or dig in and eat them right away! Note: for an extra treat, double the icing. Wait for the first layer to harden before adding the second coat.