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1
For the cookies:
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2
In a medium bowl combine cake flour, baking powder, pumpkin pie spice, cinnamon and salt. Set aside.
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3
Using an electric mixer, cream butter and sugar. Add in eggs one at a time, stirring after each addition, followed by vanilla, then pumpkin puree. Gradually add in flour mixture until combined.
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4
Chill dough for at least 1 hour in refrigerator.
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5
Preheat oven to 350u00b0F. Line baking sheets with parchment paper.
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6
Roll 3 tablespoons of dough into a ball. Use flour on your hands if needed. Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary. Continue with remaining dough, placing each 2 inches apart.
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7
Bake in preheated oven for 10-12 minutes just until bottoms begin to lightly brown. Cool for a few minutes on baking sheet and transfer to a wire rack to cool completely.
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8
For shaped cookies: Roll out chilled dough 1/4 inch thick on a well floured surface. Flour rolling pin and cut out to prevent sticking. Cut out desired shapes and place on parchment-lined baking sheets. Bake in preheated oven for 10-12 minutes. Do not overbake. Cool for a few minutes and transfer to a wire rack to cool.
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9
Shapes will spread from the baking powder. To define the shape used after the cookie has cooled, place cookie cutter on top of cookie and firmly press all the way down, removing excess cookie from the edges.
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10
For the frosting:
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11
In a medium bowl combine confectioners sugar, pumpkin pie spice and cinnamon and set aside.
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12
Using an electric mixer, combine butter and pumpkin until combined. Gradually add in confectioners sugar. If frosting is too thick, add more pumpkin puree, milk or a water until desired consistency is reached. If frosting is too thin, add in a little more confectioners sugar.
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13
Frost cookies and set on aside for frosting to dry.
