Start by preheating the oven to 350 and lining your baking sheet with parchment paper
Roast at least 16 oz of cashews until fragrant, then blend into a smooth butter with a high speed food processor. Reserve ½ cup of the homemade cashew butter for recipe. OR measure ½ cup of store bought cashew butter.
Add the cashew butter, pumpkin puree, molasses, vanilla, and coconut sugar to a medium bowl and mix well.
Add the flour, baking soda, salt and pumpkin pie spice to the wet mixture and fold together.
Make the pumpkin spiced sugar coating. In a shallow, wide bowl, add the coconut sugar and pumpkin pie spice and shake side to side until combined.
Roll the dough into balls using your hands, then drop each ball in the sugar coating before arranging on the baking sheet. You should have 11 small cookies.
Bake the cookies at 350 for 9 minutes. If desired, gently flatten the cookies around minute 7 using a flat-bottomed glass (without removing them from the oven). See blog post for details on shaping these cookies.
Let cool for 5 minutes (or as long as you can wait) and enjoy!
