Pumpkin Spice Cookies with Cream Cheese Frosting

Preheat the oven to 350°F (175°C) and line 1–2 baking sheets with parchment paper. In a large mixing bowl, using a stand mixer, hand mixer, or simply by hand, cream together 3/4 cup vegetable shortening and 1 cup light brown sugar until the mixture is light and fluffy. I prefer baking these cookies with vegetable shortening as it has about half the saturated fat of butter, and it helps the cookies rise taller with less spreading, giving them that perfect chewy bite.

Mix in 1/4 cup dark maple syrup and 1/4 cup canned pumpkin until smooth and well combined.

Add 1 large egg to the mixture and beat until fully incorporated, smooth, and creamy.

In a medium bowl, mix together 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, and 1 tablespoon pumpkin pie spice.

Gradually pour the flour mixture into the sugar mixture, mixing just until the dough comes together and is evenly combined. Avoid overmixing to keep the cookies tender.

Roll the dough into balls, using about 1 tablespoon of dough for each cookie, and place them on the prepared baking sheet, leaving space between each. Bake for 10–15 minutes, depending on your oven, until the cookies are lightly golden brown.

Remove the cookies from the oven and let them cool completely before frosting.

Cream Cheese Frosting: In a large mixing bowl, combine 8 ounces softened cream cheese, 1/4 cup softened butter, and 1 teaspoon vanilla extract. Beat with an electric mixer until light and fluffy. Gradually add 2 cups powdered sugar, mixing until smooth, creamy, and spreadable.

Frost the cookies with an offset spatula, a piping bag, or a knife.

Enjoy!

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