Preheat the oven to 350 degrees.
In a large bowl, mix the almond flour, date sugar, pumpkin pie spice and ground ginger. Use a fork to break up any lumps in the almond flour or date sugar before measuring.
Add the molasses and applesauce and stir to combine into a thick dough.
Measure about 1 1/2 tablespoons of dough per cookie, roll it into a ball and set it on the sheet. Repeat for all 12 cookies. There may be a bit of extra dough leftover, which you can just spread evenly between the cookies on the sheet, then press them down into a cookie shape on the baking sheet. Repeat for all 12 cookies.
Once all the cookies are on the baking sheet, use your thumb to gently make an indentation in the center of each cookie – this is where the cream cheese frosting will go when they're done baking.
Bake the cookies for 20 minutes, then let them cool on the sheet for at least 30 minutes before adding the frosting.
To make the cream cheese frosting, add the soaked cashews, nondairy milk, vinegar, and date sugar to the food processor and blend until smooth. You'll need to stop it once to scrape down the sides and make sure everything gets incorporated.
Once the cookies have cooled, use a piping bag to swirl some frosting into the center of each cookie. If you don't have a piping bag, a spoon works just fine too!
Store in a tupperware in the refrigerator. Due to the moisture and natural oil in the cookies, they will soften a bit when stored.
