Ingredients
Method
Preparation
- In a stand mixer or large bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
- In a separate large bowl, whisk together flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
- Cover and refrigerate the dough for 30 minutes or overnight.
Baking
- Preheat the oven to 350°F (177°C).
- Scoop 2-inch balls of dough and flatten into disks. Place on a parchment-lined baking sheet.
- Bake for 10-12 minutes, then cool completely.
Frosting
- For frosting, whip together the ingredients until fully combined.
- Pipe the frosting onto cooled cookies starting from the middle and moving outwards, then sprinkle with pumpkin pie spice.
Nutrition
Notes
Make sure your butter is softened to room temperature for easier mixing. Don’t skip the chilling step, as it helps keep the cookies soft. Always check for doneness around the lower time range for a better texture. Feel free to adjust the amount of spices to suit your taste. Store in airtight container at room temperature.