Your favorite fall treat, a pumpkin spice latte, but in cookie form!
3 cups white whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 (15 ounce) can unseasoned pumpkin puree
2 cups light brown sugar
1 cup grapeseed or canola oil
3 tablespoons milk, divided
1 tablespoon pumpkin pie spice plus 1 teaspoon, divided
3 teaspoons instant espresso powder, divided
1 teaspoon vanilla extract
8 ounces reduced-fat cream cheese, softened
4 tablespoons (1/2 stick) butter, softened
1 cup confectioners’ sugar
Heat oven to 375 degrees F. Line two baking sheets with parchment paper.
Combine (whisking) flour, baking powder, baking soda and salt in a medium bowl.
Combine eggs, pumpkin, brown sugar and oil in a stand mixer or with an electric hand mixer until well mixed. Add 2 tablespoons milk, 1 tablespoon pumpkin pie spice, 2 teaspoons espresso powder and vanilla and mix until well mixed. Add the flour mixture in 3 parts, mixing until just combined after each additional ingredient.
Use 2 tablespoons per cookie. Drop rounds of the dough onto the prepared pans. 2 inches apart. Bake cookies until firm and dry to touch. About 13 minutes. Let cool on the pans for 5 minutes. Then move to a cooling rack to cool completely. About 20 minutes.
Mix cream cheese, butter and confectioners’ sugar until very smooth. Add the leftover 1 tablespoon milk and 1 teaspoon each pumpkin pie spice and espresso powder in a small bowl; beat until combined, about 30 seconds. Spread the frosting on the cookies.