Ingredients

The following ingredients have 4 Servings
  • ¾ cup (170g) unsalted butter (softened)
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 2 cups (248g) all-purpose flour
  • 4 tablespoons (57g) unsalted butter (softened)
  • ¼ teaspoon salt
  • 2 cups (226g) powdered sugar
  • 1 teaspoon vanilla
  • ½ teaspoon pumpkin pie spice
  • 3 tablespoons (45ml) heavy whipping cream

Instruction

  • Preheat oven to 350°F. Line two cookie sheets with silpat liners or parchment paper.
  • Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and extract. Mix in pumpkin pie spice, baking soda, cream of tartar, and salt. Slowly mix in flour.
  • Scoop 2 tablespoon balls of dough (use a cookie scoop if you have one) onto cookie sheets.
  • Bake for 9-10 minutes. Take them out just as you notice the bottoms start to turn golden (or right before). They’ll finish cooking as they cool. If they get too golden on the bottom before you remove them, they won’t be as pillowy and soft!
  • Cool 5 minutes before removing from cookie sheets. Place on a wire rack to cool completely before frosting.
  • Make the frosting: Beat butter until creamy with a hand or a stand mixer. Mix in salt. Slowly add in powdered sugar until mixture is crumbly. (It will be very crumbly if using a hand mixer, more smooth if using a stand mixer.) Add vanilla, pumpkin spice and 2 tablespoons heavy whipping cream. Mix until the frosting comes together and becomes smooth, adding remaining tablespoon of heavy whipping cream as needed for consistency. Frost.
  • Store at room temperature loosely covered. Frosting will semi-dry and cookies are stackable but some frosting may transfer.