Categories: Dessert

Ingredients

• 3 cups white whole-wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 15 oz. can unseasoned pumpkin puree
• 2 cups light brown sugar
• 1 cup canola oil
• 3 tbsp. milk, divided
• 1 tbsp. pumpkin pie spice plus 1 tsp, divided
• 3 tsp instant espresso powder, divided
• 1 tsp vanilla extract
• 8 oz. cream cheese, softened
• 4 tbsp. butter, softened
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 375. Line 2 baking sheets with parchment paper.

2. Whisk flour, baking powder, baking soda and salt in a medium bowl.

3. Beat eggs, pumpkin, brown sugar and oil in a stand mixer until well combined, about 1 minute. Add 2 tbsp. milk, 1 tbsp. pumpkin pie spice, 2 tsp espresso powder and vanilla and beat until well combined, about 1 minute. Add the flour mixture in 3 parts, mixing until just combined after each addition.

4. Using 2 tbsp. per cookie, drop mounds of the dough onto the prepared pans, at least 2 inches apart. Bake the cookies until firm and dry to the touch, 12-14 minutes. Let cool on the pans for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes. Repeat with the remaining dough.

5. Beat cream cheese, butter and confectioners’ sugar in a stand mixer until very smooth, about 2 minutes. Add the remaining 1 tbsp. milk and 1 tsp each pumpkin pie spice and espresso powder in a small bowl; beat until combined, about 30 seconds. Spread the frosting on the cookies.

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