Ingredients
2 3/4 c. all-purpose flour, plus more for surface
1 1/2 tsp. pumpkin spice
1 tsp. baking powder
1/2 tsp. kosher salt
1/2 c. (1 stick) butter, softened
1/2 c. granulated sugar
1/2 c. packed brown sugar
1 large egg
1/2 c. pumpkin puree
1 tsp. pure vanilla extract
6 oz. cream cheese, softened
1 1/2 c. powdered sugar
1 tsp. pure vanilla extract
Pinch kosher salt
Preparation
Step 1In a large bowl, whisk together flour, pumpkin spice, baking powder, and salt. Step 2In another large bowl using a hand mixer, beat butter and sugars together until creamy. Add egg and beat until incorporated. Add pumpkin and vanilla and beat again. Add dry ingredients and beat until just combined. Divide dough into two discs and refrigerate until well chilled, at least 2 hours and up to 3 days. Step 3Line 2 baking sheets with parchment. Working with one disc at a time, on a floured surface, roll dough out to ¼” thick. Cut cookies out using a pumpkin cookie cutter and place on prepared baking sheets. Re-roll scraps and cut out more cookies. Freeze cookies for 15 minutes. Step 4Preheat oven to 350°. Cut faces out of half of the cookies using a paring knife. If dough becomes too warm, freeze cookies again to make it easier and before baking to ensure they hold their shape. Step 5Bake until set, 8 to 10 minutes. Let cool completely. Step 6Make frosting: Meanwhile, in a large bowl using a hand mixer, beat cream cheese and powdered sugar until smooth. Add vanilla and a pinch of salt and mix to combine. Step 7Flip cookies without faces over and spread with frosting. Top with a cookie with a face.
Can’t get enough pumpkin spice? We don’t blame you! Try our Pumpkin Spice Chocolate Chip Cookies next! Have you made these yet? Let us know how it went in the comments below!
