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
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Preheat oven to 375. Line 2 baking sheets with parchment paper.
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Whisk flour, baking powder, baking soda and salt in a medium bowl.
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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.
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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.
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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.