Pumpkin Sugar Cookies

Ingredients

• all-purpose flour — plus more for rolling281 g
• baking powder — ½ tsp2.3 g
• pumpkin pie spice — divided3 tsp
• ground cinnamon — ½ tsp1.3 g
• salt — ¼ tsp1.5 g
• unsalted butter — softened170 g
• granulated sugar150 g
• large egg yolk — at room temperature1 ea
• canned pumpkin puree — blotted86 g
• vanilla extract — 1 tsp5 ml
• unsalted butter — softened, for the buttercream226 g
• powdered sugar480 g
• heavy cream — at room temperature30 ml
• vanilla extract — 1 tsp; for the buttercream5 ml
• salt — 0.13 tsp; for the buttercream0.8 g

Method

1. Make the cookies: In a medium bowl, whisk the flour, baking powder, 2 tsp of the pumpkin pie spice, cinnamon, and salt together. Set aside.
2. Blot the pumpkin with paper towels until it is reduced to about 60 g (1/4 cup).
3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and creamy, about 3 minutes. Add the egg yolk, vanilla, and blotted pumpkin and beat on medium-high speed until combined, about 1 minute. Scrape down the bowl as needed. Add the dry ingredients and mix on low speed until combined. The dough should be soft; if it seems too soft and sticky for rolling, beat in 1 more Tablespoon of flour.
4. Divide the dough in half. Place each portion on lightly floured parchment paper or a silicone baking mat. With a lightly floured rolling pin, roll the dough to about 1/4-inch (6 mm) thickness.
5. Lightly dust one rolled-out portion with flour. Stack the second portion, still on its parchment or mat, on top. Cover tightly and refrigerate for at least 2 hours and up to 2 days.
6. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
7. Cut the chilled dough into shapes with a cookie cutter. Gather the scraps, reroll, and continue cutting until all the dough is used. Repeat with the second piece of dough. Arrange the cookies 3 inches (7.5 cm) apart on the baking sheets.
8. Bake for 11–13 minutes or until the edges are very lightly browned and set. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before decorating.
9. Make the buttercream: Beat the butter on medium speed until creamy, about 2 minutes. Add the powdered sugar, heavy cream, vanilla, the remaining 1 tsp pumpkin pie spice, and salt. Beat on low speed for 30 seconds, then on medium-high speed for 2 full minutes.
10. Decorate the cookies: Tint the buttercream with gel food coloring or leave it white, then spread or pipe it onto the cookies. Store decorated cookies at room temperature for 1 day or in the refrigerator for up to 5 days.