Pumpkin Sugar Cookies

By ldelmas

Ingredients

• For the cookies:
• 3 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2/3 cup pumpkin puree
• 2 large egg yolks
• 2 teaspoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• For the frosting:
• 3-4 cups powdered sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 8 oz cream cheese, softened
• 4 tablespoons pure maple syrup

Details

Servings 30
Preparation time 30mins
Cooking time 30mins
Adapted from 12tomatoes.com

Preparation

Step 1

30 minutes to prepare serves 24

Preheat oven to 350°F and line a cookie sheet with parchment paper.

In a medium bowl, mix together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until combined. Set aside.

In a separate medium bowl, cream butter and sugar with an electric mixer on medium until light and fluffy. Mix in egg yolks one at a time, beating well after each addition.

Add pumpkin and vanilla and mix until incorporated.

With mixer on low, gradually add dry ingredient mixture until well combined.

Using a 2 tablespoon scoop, place balls of dough 2 inches apart on cookie sheet and flatten them slightly with the palm of your hand. (Dough will be sticky, you can wet your hands a bit to prevent sticking.)

While cooling, make the frosting:

In a medium bowl, combine the cream cheese and butter and beat with an electric mixer until pale and fluffy. Add maple syrup and beat until incorporated.

Add powdered sugar 1 cup at a time, mixing well after each addition, until desired consistency is reached. Beat on medium-high for 2-3 minutes for fluffier frosting.