Pumpkin Cheesecake Cookies 
1 (8oz.) package cream cheese, softened
½ cup butter, softened
1 cup sugar
½ cup canned pumpkin
1 egg
½ tsp. vanilla extract
1 cup flour
1 cup Loveless Biscuit Mix
½ tsp. salt
½ tsp. baking powder
½ tsp. pumpkin pie spice
In a large bowl, beat cream cheese and butter until creamy. Add sugar, pumpkin, vanilla and egg. In a separate bowl, combine flour and Loveless Biscuit Mix, baking powder, salt and pumpkin pie spice. Mix dry ingredients with wet ingredients and place dough in refrigerator for 20 minutes.
In the meantime, line cookie sheet with parchment paper and preheat oven to 350°. Place spoonful’s of chilled dough on sheet about 1 inch apart. Bake 10-12 minutes. Let cool 2-3 minutes before putting on a cooling rack. Let cookies cool completely.
Maple Cream Cheese Icing
4oz. cream cheese, softened
½ cup powdered sugar
½ tsp. vanilla extract
3 Tbs. real maple syrup
3-4 Tbs. milk (depending on desired consistency)
Beat cream cheese until smooth. Add in powdered sugar, vanilla, maple syrup and milk. Drizzle on cooled cookies.