Can I be perfectly honest? I hate Pumpkin Spice flavor. I know that's a highly controversial stand to take. It seems like September rolls around and everyone gets super excited about pumpkin spice. It's in coffee, lotion, candy, Oreo cookies, even Cheerios! Ugg. I can't wait for December to roll around and have all of this pumpkin nonsense get replaced with peppermint. At least peppermint is tolerable.
But since I know EVERYONE and their mother loves the pumpkin spice, I thought I'd take a run at making a pumpkin flavored sugar cookie that I actually would like. This is it. There is a hint of pumpkin spice flavor - which is really only brought on by the use of allspice, nutmeg, and cinnamon - and a little pumpkin puree. It's actually really delicious and a perfect way to ring in fall.
PUMPKIN SUGAR COOKIES
makes three dozen one inch cookies
In a small bowl, blend together flour, baking powder, and spices.
In a stand mixer fitted with a paddle attachment, mix together butter and sugar for three minutes until lightened in color and creamy. Add the pumpkin puree and vanilla and mix until incorporated. Pour the dry ingredients into the mixer and slowly blend until just incorporated.
Roll the dough out onto a lightly floured sheet of parchment paper until dough is 1/4" thick. Refrigerate 30 minutes to 1 hour.
Preheat oven to 325 degrees.
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 cup butter, softened
1 cup powdered sugar
1/4 cup canned pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla
CREAM CHEESE FROSTING
1/2 cup softened butter
8 ounces cream cheese
3 1/2 cups powdered sugar
1 teaspoon vanilla
Beat together butter, vanilla and cream cheese until smooth. Add sugar in one cup increments until the right texture is achieved. This creams the 'stiff dam' icing for lines and details. To thin out the icing for the 'flood' mix in two tablespoons of whole milk.