For pumpkin cookie:

1. In a large bowl combine coconut oil, coconut sugar, vanilla bean paste, and pumpkin puree.
2. In a medium bowl combine: gluten-free flour, salt, pumpkin pie spice, ginger, cloves, turmeric, baking soda, and corn starch. Whisk together.
3. Add the flour mixture to the large bowl of wet ingredients. Stir until mixed.
4. Shape the dough into a disc, cover with parchment paper or plastic wrap, and place in the fridge for 30 minutes.
5. Preheat the oven to 350
6. Roll out the dough on a floured surface, until it’s 1/2″ thick. Then slice the cookies into the desired shape using a cookie cutter. Remove the scraps and repeat until the dough is gone. 
7. Place the cutout sugar cookies on a parchment-lined cookie sheet and bake for 8-10 minutes. 
8. Transfer the cookies to a cooling rack and allow to cool completely before frosting.

Frosting (optional):

1. Mix together sifted powdered sugar and turmeric in a bowl. 
2. Add non-dairy milk to the desired consitency. 
3. Scoop the frosting by spoonful into a piping bag and frost cookies as desired or use a butter knife and frost the tops of the cookies.
4. Enjoy!