Soft Pumpkin Cookies with Maple Cream Cheese Frosting
by Oven Love, cookie recipe adapted from Vintage Dutch Girl

For the cookies:
1 cup canned pumpkin
1 cup white sugar
1/2 cup canola oil
1 egg
1 teaspoon milk
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda

For the frosting:
4 oz cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar, sifted
1/2 teaspoon maple extract

Preheat oven to 350 degrees and line three baking sheets with parchment paper.

Whisk pumpkin, sugar, oil, egg, milk and vanilla in a large bowl.  In another bowl, stir the dry ingredients.  Add the dry ingredients to the pumpkin mixture and mix well.

Scoop batter with a small melon scoop or tablespoon and drop onto the parchment paper, leaving space between the cookies.  Bake for 5 minutes, rotate in the oven, then bake 5-6 minutes more until puffed and lightly brown.  Let cool completely before frosting.

For the frosting: beat cream cheese until soft and creamy, add butter and maple extract and beat until combined.  With the mixer running, add the powdered sugar slowly.  Spread onto each cookie with an offset spatula or butter knife.