• Preheat oven to 350° F. Lay parchment paper down on a baking sheet.
• Into a medium bowl, add flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, all spice and salt. Whisk together. Set aside.
• In a larger bowl, cream together vegan sugar and butter for 2-3 minutes.
• Add pumpkin, applesauce and vanilla. Beat again.
• Slowly beat in the flour mixture in parts just until combined. DO NOT OVERMIX.
• Scoop out a tablespoon of the mixture and roll into a ball. Place on parchment lined baking sheet 2 inches apart. Repeat with remaining dough.

  *Can do a larger size if you want a larger cookie, just make sure even size when baking
• Bake for 15-18 minutes. Remove and let cool for 2-3 minutes before removing to a cookie rack to cool completely.

For the Glaze

• While cookies, bake combine powdered sugar and 3 tablespoons of dairy free milk. Whisk together. Add in vanilla extract, whisk again until smooth. Add remaining tablespoon of milk if needed for consistency.
• Once cookies are completely cooled, place baking sheet under cooling rack to catch any excess and drizzle glaze over cookies.