Make one giant frosted cookie or a batch of cookies, whichever fits your occasion. This pumpkin cookie recipe is classic, tender and cake-like, with fall spices.
Preheat oven to 350 degrees Fahrenheit. Line cookie sheet or round pizza pan with parchment paper, or use a Silpat baking mat (see Recipe Notes).
Combine dry ingredients in medium size bowl: sprouted nut flour, coconut flour, collagen, cinnamon, baking soda and sea salt. Stir to mix.
Combine wet ingredients in medium size bowl: butter, pumpkin, honey, egg and apple cider vinegar. Whisk to combine.
Add wet ingredients to dry ingredients and fold in well without over-mixing.
Pour cookie batter onto prepared baking sheet. Spread evenly into 8-8.5" circle.
Bake in preheated oven about 12 minutes, or until puffed in center and browned all over, without being too dark.
Cool while you make the buttercream. (See Buttercream Frosting link in Recipe Notes, as well as dairy-free version.)
Frost cookie simply or decoratively. The recipe makes a generous amount of frosting: If you wish to put fluting around the full circumference of the cookie you'll have enough; or save some for next time. (The frosting keeps well in a sealed container in the fridge. Simply bring to room temperature and beat again before using.)