This Pumpkin Spice Cookie, a Twisted Sugar copycat is the perfect blend of pumpkin and spice and hint of maple in the cream cheese frosting!
Preheat oven to 350 degrees and place rack in center of oven.
In a large bowl, beat eggs, canola oil, and softened butter together. Add sugars and mix just until smooth and sugars are dissolved. On low speed, mix in canned pumpkin, and vanilla. Scrape down sides of bowl.
Add the remaining dry ingredients to the bowl and mix all at once on low. Mix just until wet and dry ingredients are incorporated. Do not over mix. The mixture should be soft, but not wet looking (see photos of dough). If needed, add 1-2 tablespoons flour.
Spoon or scoop the batter out onto a parchment lined or lightly greased cookie sheet, about 9 cookies per sheet.
Bake until the tops feel firm about 12-15 minutes. See recipe notes about baking time. Cool completely.
Using paddle attachment or beaters on hand held mixer, beat cream cheese and butter together until smooth.
Add vanilla and maple syrup, mix again.
Add powdered sugar, cinnamon, salt and mix on low until blended and mixed well, about one minute on medium speed.
Add milk or cream if needed to thin frosting to spreading consistency.
Cookies are best when eaten within 2 days.