Soft and Easy (Lofthouse-Style) Pumpkin Cookies with Cream Cheese Frosting

Directions

1. In a large bowl, whisk together the yellow cake mix and pumpkin pie spice until combined. Add the pumpkin purée, canola oil, and eggs. Mix with a wooden spoon or electric hand mixer on medium speed just until the dry ingredients are moistened, about 1 minute. The dough will be sticky but firm. Cover the bowl and refrigerate for at least 1 hour.
2. Position two oven racks to divide the oven into thirds, then preheat to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
3. Using a spoon or cookie scoop, portion out 1 1/2 tablespoons of dough. Roll each portion into a ball between your palms and place on the prepared baking sheets, spacing them about 2 inches apart.
4. Bake for 5 minutes. Rotate the baking sheets between the racks and also front to back. Continue baking until the cookies are light golden-brown on the bottom, another 4 to 5 minutes. Let the cookies cool on the baking sheets for 2 to 3 minutes, then use a flat spatula to transfer them to a wire rack to cool completely. While they cool, prepare the frosting.
5. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and electric hand mixer), beat the cream cheese and butter on medium speed until combined, about 20 seconds. Gradually beat in the powdered sugar and vanilla extract until the mixture forms lumps. Increase the speed to high and beat until fluffy and creamy, scraping down the sides as needed, about 30 seconds.
6. Generously spread the cream cheese frosting onto the cooled cookies. Optionally, sprinkle with additional pumpkin pie spice or seasonal sprinkles.