Today on the blind vegan on share a recipe that I got ofof the Home plant-based cooking show at youtube.com. It's a pumpkin cookie and cashew frosting recipe. The ingredients are: 114.5 ounce can of pumpkin purée, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, once teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon of nutmeg, 1/2 teaspoon pumpkin spice, 2 cups of oats blended into a blender to make oat flour, one cup of cashews, one cup of plant-based milk, 1 cup of tea, dates, blend cashews, milk, vanilla extract, and dates in blender until all combined place pumpkin purée in bowl with cashew date mixture. Mix well until all ingredients are incorporated. Please cinnamon, baking powder, flour, Baking soda, nutmeg and pumpkin purée into bowl with remaining ingredients incorporate well. Set oven to 350°F or 180°C take out one sheet of parchment paper and one cookie sheet please parchment paper on cookie sheet. Make dough into balls, this recipe makes nine cookies in total. Next take one cup of cashews, one cup of water and 1/2 cup of dates along with 1 teaspoon of vanilla extract place. It's a blender. Mix well until dates are blended well into a frosting consistency. Let cookies cook in 350° oven for 15 to 18 minutes take out of oven Placed cookies into a silky tight container. Let cool for 15 minutes before putting icing on cookies then placed into refrigerator to cool. Please follow, share, and review the podcast episode with anyone who loves making pumpkin cookies and cashew frosting. Thank you so much for your support.