Vegan Cream Cheese Frosted Butternut Squash Cake Cookies

For the cream cheese frosting***

• 225 g vegan cream cheese I used Daiya plain, room temperature
• 3/4 cup vegan butter room temperature
• 1 tsp vanilla extract
• 2 tbsp soy milk
• 2 1/2 cups icing sugar

For the cookies

• 1/2 cup vegetable oil
• 1 cup butternut squash purée I roasted the squash and puréed it
• 3/4 cup sugar
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1 tsp baking powder
• 1/2 tsp salt
• 2 1/2 cups all purpose unbleached flour