Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (softened (227g))
  • 1 cup sugar ((200g))
  • ½ cup brown sugar ((100g))
  • ½ cup pumpkin puree ((130g))
  • 1 egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 3 ⅓ cups all-purpose flour ((405g))
  • 1 Tablespoon corn starch ((or cornflour in UK))
  • 1 teaspoon baking powder
  • ¾ teaspoon pumpkin spice
  • ½ teaspoon salt
  • 6 ounces cream cheese (softened (170g))
  • 6 Tablespoons butter (softened (85g))
  • 2 Tablespoons brown sugar (tightly packed)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 cups powdered sugar ((400g))

Instruction

  • In KitchenAid (or using an electric hand mixer) cream together butter, sugars, and pumpkin puree on medium-high speed, until well-combined
  • Add egg and egg yolk, beating until combined.Stir in vanilla extract.
  • In separate, medium-sized bowl, whisk together flour, corn starch, pumpkin spice, and salt.
  • Gradually (with mixer on medium-low speed) stir the dry mixture into wet ingredients, pausing occasionally to scrape down the sides of the bowl to ensure that all ingredients are well-combined.
  • Transfer dough to refrigerator and chill 30-45 minutes.
  • Shortly before dough has finished chilling, preheat your oven to 350F and prepare cookie sheets by lining with parchment paper.
  • Remove dough from refrigerator and roll into heaping 1 ½ Tablespoon-sized balls.
  • Use the (clean) bottom of a glass or measuring cup to press down until cookies are about ½" thick.
  • Place on cookie sheet at least 2" apart and bake on 350F for 12-13 minutes.
  • Allow cookies to cool completely on cookie sheet before frosting.