Pumpkin Sugar Cookies

Pumpkin Sugar Cookies                         

Nancy Harrison

Yield: 40

INGREDIENTS

FOR THE COOKIES

2 1/4 c. all-purpose flour

1 tsp. baking soda

1 tsp. pumpkin pie spice 

1/2 tsp. kosher salt

1 c. (2 sticks) butter, softened 

1 1/4 c. granulated sugar, plus more for rolling

1 c. pumpkin puree 

1 large egg

2 tsp. pure vanilla extract 

FOR THE FROSTING

1 (8-oz.) block cream cheese, softened 

2 c. powdered sugar 

1 tsp. pure vanilla extract 

1/4 tsp. ground cinnamon, plus more for sprinkling

Pinch kosher salt 

DIRECTIONS

1. Preheat oven to 350° and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. 
2. In a large bowl using a hand mixer, beat butter, sugar, pumpkin, egg, and vanilla until combined. Add dry ingredients and stir until just combined. 
3. Scoop a tablespoon of cookie dough then roll in sugar. Transfer to prepared baking sheet and repeat with remaining dough, spacing cookies 2 inches apart. 
4. Bake until cookies are lightly golden, about 10 minutes. Let cool completely. 
5. Meanwhile, make frosting: In a large bowl, beat all ingredients until smooth and creamy. Frost the top of each cookie with cream cheese frosting and sprinkle with cinnamon.