Pumpkin cookies recipe

Adapted from a variety of recipes online, this was my first successful cookie adaptation that was relatively LPLD safe.  Tell me what you think!

LPLD Pumpkin Cookies
1/4 cup coconut oil (54 grams of fat total, divided by the number of cookies you make, I made 52, so just a little more than a gram per cookie! Plus since there's so many medium chain triglycerides, we count coconut oil to be half the fat that it really is)
2 cups pumpkin puree (canned or pureed yourself)
1 teaspoon almond extract
1 cup granulated sugar
1 cup brown sugar
2 teaspoons powdered egg or 2 egg whites
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups whole wheat flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Mix all the wet ingredients (oil, pumpkin, extract, eggs) and sugar together.  Mix all the rest of the ingredients together in a separate bowl.  Stir together into one bowl slowly, combining thoroughly.  Scoop heaping tablespoons onto cookie sheets (either greased, lined with parchment paper, or use stoneware; the latter is our preference).  Bake at 375 degrees for 20 minutes or until just brown around the edges.  Let cool for 5 minutes on the cookie sheet, then transfer to cooling racks.  We like to then 'frost' them by dipping them in powdered sugar, but that is optional.  Makes about 50 cookies.

Monica is good at frosting!