Ingredients

• 1 cup Judee’s Quinoa Flour

• ⅓ cup Judee’s Ivory Teff Flour

• ⅔ cup Judee’s Arrowroot Powder

• 1 ½ teaspoons baking powder

• 1 ½ teaspoon cinnamon

• ¼ teaspoon ground cloves

• ¼ teaspoon ginger

• ¼ teaspoon salt

• ½ cup butter

• ½ cup brown sugar

• ½ cup white sugar

• 1 cup pumpkin puree

• 1 egg

• 1 teaspoon vanilla extract

For the icing:

• 3 oz. cream cheese

• 3 Tablespoons butter

• ⅔ cup powdered sugar

• 1 teaspoon vanilla extract

• 2 Tablespoon Judee’s Cacao Nibs or mini chocolate chips (optional)