Ingredients

The following ingredients have 24 Servings
  • 3/4 cup unsalted butter (room temperature, (1 1/2 sticks))
  • 1/4 cup vegetable oil
  • 2/3 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1 1/2 tsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • 4 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon
  • 1/2 cup butter ((1 stick), room temperature)
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 3 cup powdered sugar
  • 1 (8 oz) block cream cheese (room temperature for 30 minutes)
  • splash milk (OR cream)
  • 1/2 tsp ground cinnamon (optional )

Instruction

  • In a large mixing bowl combine the butter, oil, pumpkin, sugars, and vanilla. Beat until smooth. Add the egg and yolk, mix just until combined.
  • In a separate large mixing bowl whisk together the flour, baking soda, cream of tartar, salt, pumpkin pie spice, and cinnamon. Gradually mix the dry ingredients into wet ingredients, mix just until combined. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat; set aside.
  • Scoop and roll the dough into 3.5-inch balls (a #20 scoop is perfect). Place on the prepared baking sheet. Flatten the dough with a bottom of a glass, jar or measuring cup to ½-inch in thickness.
  • Place in the oven and bake for 10-14 minutes. The edges should be firm and the middles should be set. Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.