Step 1: Prepare the Baking Sheets and Oven

• Line a baking sheet with parchment paper and preheat the oven to 350°F. Set the prepared pan aside while you make the cookie dough.

Step 2: Mix the Dry Ingredients

• In a large bowl, combine the flour, baking soda, salt, and pumpkin spice. Stir well so the spices are evenly distributed, then set aside.
  

Step 3: Cream the Butter and Oil

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and vegetable oil on medium-high speed until light and fluffy, about 2 to 3 minutes. The mixture should look airy and slightly climb the sides of the bowl.

Step 4: Add the Sugar

• Add the white sugar a little at a time, continuing to beat until fully incorporated. Stop the mixer once or twice to scrape down the sides of the bowl so everything mixes evenly.
  

Step 5: Add the Eggs and Pumpkin

• Add the pumpkin purée and one egg, beating until the egg is incorporated. Add the second egg and beat just until combined, being careful not to overmix.

Step 6: Finish the Cookie Dough

• Turn the mixer off and add the dry ingredients. Start mixing on low speed to prevent flour from dusting the kitchen, then increase slightly and mix just until a soft, cakey dough forms.

Step 7: Scoop and Shape the Cookies

• Using an ice cream scoop, place portions of dough onto the prepared baking sheet. Gently flatten each cookie with the bottom of a clean glass dipped in flour or with the palm of your hand.
  

Step 8: Bake the Cookies

• Sprinkle the tops with cinnamon sugar and bake at 350°F for about 25 minutes. Be careful not to overbake, as these cookies should stay soft and cakey.

Step 9: Cool the Cookies

• When the cookies are lightly browned, remove them from the oven and transfer to a cooling rack. Let them cool completely before frosting or serving.

Maple Cream Cheese Icing Directions

Step 1: Beat the Cream Cheese

• In a medium bowl, beat the cream cheese until smooth and fluffy.

Step 2: Add the Sugar and Maple Flavoring

• Add the icing sugar and mix on low speed at first to keep it from flying everywhere, then increase the speed. Add the maple extract and beat until smooth.

Step 3: Adjust the Icing Consistency

• Add milk one tablespoon at a time until the icing reaches your preferred consistency.
  

Step 4: Ice the Cookies

• Spread the icing over the cooled cookies, or thin it slightly and drizzle over the tops.