For the cookies:

1. Place cake mix and pumpkin spice in a large bowl. Whisk to combine and break up any lumps. Grind up tea leaves in a coffee grinder until it's powdered. Add pumpkin puree, oil, and eggs; mix with a wooden spoon until just incorporated. The dough will be sticky, but firm. Cover the bowl and refrigerate for at least an hour.

2. Line 2 baking sheets with parchment paper and heat oven to 350F.

3. Use a cookie scoop and measure about 1 1/2 Tbs of dough. Roll into a ball and place on baking sheet, about 2 inches apart.

4. Bake for 5 minutes. Rotate baking sheets and bake another 5 minutes. Let cookies cool on baking sheets for 3-4 minutes, then transfer to a wire rack.

For frosting:

1. Place cream cheese and butter in a bowl of a mixer, beat on medium speed, about 20 seconds. Gradually beat in powdered sugar and vanilla until frosting comes together. Increase speed until fluffy, scraping sides as needed, about 30 seconds.

2. Generously spread the frosting onto cooled cookies. Sprinkle with extra powdered tea leaves or sprinkles.