If you find yourself at the pumpkin patch, you may come in contact with the elusive great pumpkin, or even better, the great pumpkin cookie.Fall-apart tender with creamy pumpkin texture, these walk the line between cake and cookie.Soft Pumpkin Cookies with Espresso Frosting Print Recipe Pin Recipe Makes about 16 cookies Ingredients  1 cup (220 grams) firmly packed light brown sugar⅔ cup (150 grams) unsalted butter, melted⅔ cup (162 grams) canned pumpkin1 large egg (50 grams), room temperature1 teaspoon (4 grams) vanilla extract2¼ cups (281 grams) all-purpose flour2 teaspoons (4 grams) pumpkin pie spice1½ teaspoons (3 grams) ground cinnamon1 teaspoon (5 grams) baking soda1 teaspoon (3 grams) kosher salt¾ teaspoon (1 gram) instant espresso powderEspresso Frosting (recipe follows)Garnish: pumpkin pie spice InstructionsPreheat oven to 350°F (180°C).

Line 2 to 3 baking sheets with parchment paper.In a large bowl, whisk together brown sugar, melted butter, pumpkin, egg, and vanilla.In a medium bowl, whisk together flour, pie spice, cinnamon, baking soda, salt, and espresso powder.Gradually add flour mixture to sugar mixture, stirring just until combined.Using a 3-tablespoon spring-loaded scoop, scoop dough into mounds (about 50 grams each), and place 2 inches apart on prepared

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