CAKEY-LICIOUS ICED PUMPKIN SPICE COOKIES

Sunday Dessert
we triple this recipe to have lots of leftovers - these cookies get more 'cakey' in the cpl days after baking - esp if you store in the refrigerator.
2 1/2 cups 'bob's red mills' all purpose flour (bean based) available at most health food stores and many grocery stores
1 teaspoon 'hain's' corn-free baking powder available at most health food stores
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon real salt available at health food stores
1/2 cup coconut oil, warmed
1 1/2 cups white sugar
1 cup 'libby's' or other corn and allergen free 10% pure pumpkin puree, available at grocery and health food stores
1/3 cup 'just apples' brand corn-free applesauce or 'eden organics' strawberry applesauce - available at whole foods. if you can't find it, just throw a cpl apples in your blender and make your own -this is what i always use to replace eggs in baking
1 teaspoon corn free vanilla extract (home made, 'rose & ivy' brand or just leave out if you don't have these available, you won't miss it !)
Frosting:
2 cups corn-free, tapioca starch based confectioners' sugar (available at whole foods, trader joe's and most health food stores)
3 tablespoons 'thai kitchen' brand coconut milk
1 tablespoon coconut oil, melted
1 teaspoon corn-free vanilla extract (mc 'cormick's' brand almond extract available at grocery stores is also fabulous in this frosting and is allergen-free and not based in corn, like vanilla.)

Directions

Preheat oven to 350 degrees F (175 degrees C).
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of coconut oil and white sugar.
Add pumpkin, applesauce, and 1 teaspoon vanilla to coconut oil mixture, and beat until creamy.
Mix in dry ingredients.
Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven.
Cool cookies, then drizzle glaze with fork.
To Make Glaze:
Combine confectioners' sugar, coconut milk, 1 tablespoon coconut oil, and 1 teaspoon vanilla or almond. Add coconut milk as needed, to achieve desired drizzling consistency.