Pumpkin Spice Latte Cookies with Cinnamon Cream Cheese Frosting

For the cookies:
Place rack in center of the oven and preheat oven to 375 F. Line a large baking sheet with parchment paper or a Silpat mat and set aside.

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, espresso powder, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar. Add the pumpkin, egg, and vanilla extract and mix until well combined. Add the dry ingredients, then mix on low speed until incorporated.

Drop dough by large, rounded tablespoons onto the prepared baking sheet (leave a couple inches between each) and flatten slightly with your fingers. Bake for 9 to 11 minutes, until the cookies are lightly browned at the edges and dry to the touch. Remove pan from oven. Let them cool on the baking sheet for 3 minutes, then transfer to a wire cooling rack to cool completely.

For the frosting:
Beat together the powdered sugar, cream cheese, and butter on medium low. Beat in the cinnamon and vanilla extract. Spread over cooled cookies and serve.