Instructions

1. Preheat oven to 350F.
2. Use a whisk or an electric mixer to cream together the puree, butter, vanilla, coconut sugar, and egg.
3. Once combined, add the almond flour, baking soda, sea salt, pumpkin pie spice, and cinnamon.
4. Whisk again until combined.
5. Use an ice cream scooper to scoop 8 – 10 large cookie dough balls onto a baking sheet lined with parchment paper.
6. Dampen your fingers with water and gently press them down to flatten the tops. Bake them for 12 minutes.
7. Allow to cool completely on the baking sheet before starting your icing.
8. Once the cookies are cool, warm the cream cheese in a small bowl, about 1 minute in the microwave. This just makes it easier to get a smooth cream cheese icing and helps with any lumps.
9. Add the cinnamon and agave nectar to the bowl and whisk until smooth.
10. Transfer to a small plastic baggie and cut off one corner to ice the cookies.
11. Ice the cookies in a circle swirl motion, starting with the outer cookie and working your way to the center.
12. Sprinkle with additional cinnamon.
13. Place the cookies in the fridge for 15 minutes for the icing to firm and the cookies to further set.