Servings: 4 dozen cookies
2 1/2 cups sifted white whole wheat flour
1 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon instant espresso or dark coffee powder
1/2 teaspoon salt
2 tablespoons pumpkin pie spice
1/2 cup (1 stick) butter, softened
1 1/2 cups natural or raw sugar
2 large eggs
1 3/4 cup canned pumpkin (unflavored)
1 cup (2 sticks) butter, softened
8 cups confectioners’ sugar
6 tablespoons milk
2 teaspoons vanilla
Additional pumpkin pie spice or ground cinnamon for decorating
Preheat oven to 375°F. In a medium bowl, whisk together the flour, baking soda, baking powder, coffee, salt and pumpkin pie spice.
In a separate mixing bowl, beat together butter and sugar together until light and fluffy. Add eggs, one at a time, beating between each to incorporate. Add one-third of the dry ingredients alternating with half the pumpkin, scraping the sides of bowl. Continue alternating the dry and the pumpkin until all ingredients are thoroughly combined.
Drop by rounded tablespoons 1 1/2 inches apart onto buttered or parchment-lined baking sheets. Depress centers with a lightly floured measuring spoon to prevent mounding. Bake on top or center oven racks until edges are lightly browned and centers spring back when lightly touched, 14 to 16 minutes. Immediately transfer to a cooling rack.
While cookies bake; mix up frosting. Combine butter, confectioners’ sugar, milk and vanilla in a large bowl; beat until smooth. Add additional milk to desired frosting consistency.
When cookies are completely cooled, frost each with about 1 tablespoon frosting. If desired, sprinkle with additional pumpkin pie spice or ground cinnamon.
Store frosted cookies in a single layer in an airtight container for up to 1 week; refrigerate for best results.