3 cups Flourish Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 (15 ounce) can unseasoned pumpkin puree
2 cups light brown sugar
1 cup grapeseed or canola oil
3 tablespoons milk, divided
1 tablespoon pumpkin pie spice plus 1 teaspoon, divided
3 teaspoons instant espresso powder, divided
1 teaspoon vanilla extract
8 ounces reduced-fat cream cheese, softened
4 tablespoons (1/2 stick) butter, softened
1 cup confectioners' sugar
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Whisk flour, baking powder, baking soda and salt in a medium bowl.
Beat eggs, pumpkin, brown sugar and oil in a stand mixer or with an electric hand mixer until well combined, about 1 minute. Add 2 tablespoons milk, 1 tablespoon pumpkin pie spice, 2 teaspoons 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.
Using 2 tablespoons 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 to 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.
Beat cream cheese, butter and confectioners' sugar in a stand mixer or with an electric hand mixer until very smooth, about 2 minutes. Add the remaining 1 tablespoon milk and 1 teaspoon each pumpkin pie spice and espresso powder in a small bowl; beat until combined, about 30 seconds. Spread the frosting on the cookies.