Pumpkin cookies with cream cheese frosting

Ingredients:

• Cooking spray
• 1 cup premium wheat flour
• 1/2 tsp baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon, plus more for sprinkling
• 1/4 tsp ground allspice
• 1/4 tsp and one pinch of salt
• 1/2 cup light brown sugar
• 1/2 cup pumpkin puree See the recipe here
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 110 g of cottage cheese, room temperature
• 2 tbsp (30 g) unsalted butter, room temperature
• 1/2 cup powdered sugar
• 1/2 tsp fresh lemon juice

Preparation:

1. Preheat oven to 180°C. Line 2 baking sheets with parchment paper and spray with cooking spray.
2. Prepare the cookies: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and 1/4 teaspoon salt. In another large bowl, whisk together the brown sugar, pumpkin puree, vegetable oil, egg, and 1/2 teaspoon vanilla; add the flour mixture and gently stir with a wooden spoon until combined.
3. Drop tablespoons of dough onto prepared baking sheets, spacing them 2 inches (5 cm) apart. Bake for 6 minutes, then remove from the oven and make an indentation in the center of each cookie with the back of a teaspoon. Return the cookies to the oven, rotating the baking sheets, and continue baking until the dough is set, 4-6 minutes. Cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.
4. Prepare the cream: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the powdered sugar, lemon juice, the remaining 1/2 teaspoon vanilla, and a pinch of salt; beat until smooth. Fill a pastry bag fitted with a round tip with the cream and pipe into the wells of the cookies. Sprinkle with cinnamon.