Cookies:

1 c. sugar

2 sticks Earth Balance Margarine

2 T. real maple syrup

1 T. ground flax meal

3 T. filtered water

1 15 oz. can organic pumpkin puree

2 t. pumpkin pie spice

2 ½ c. whole wheat pastry flour

½ c. unbleached flour

2 t. baking powder

½ t. salt

Preheat the oven to 350 degrees F. With a whisk or in a blender, beat the flax meal and water, set aside. In a mixer, fitted with a paddle, cream the sugar and the Earth Balance until light and fluffy. Add the maple syrup flax mixture. Mix well. Next, add the pumpkin and mix well. In a separate bowl, stir together the pumpkin spice, flours, baking powder, and salt. Add these dry ingredients to the wet, and gently mix together. Stir until just mixed, do not over stir. This will toughen the cookies. Drop by rounded tablespoonfuls onto ungreased cookie sheets, using a teaspoon or a small scooper. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When completely cool, ice with frosting.

1/2 c. vegetable based, non-hydrogenated shortening
2 c. powdered sugar
1 c. vegan marshmallow creme
1 tsp. vanilla
3 to 4 tsp. non-dairy milk Cream (beat together) the shortening & sugar. Mix in the marshmallow creme. Mix in the vanilla. Then adding a tablespoon of the non-dairy milk at a time, mix to desired consistency. Ice one cookie, then top with the other cookie. Finish with the rest of the cookies.