PUMPKIN SUGAR COOKIES

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Servings: 24

You’ll Need:

#For the cookies:
•3 Cups all -purpose flour.
•1 Cup (2 sticks) unsalted butter, softened.
•1 1/2 Cups granulated sugar.
•2/3 Cup pumpkin puree.
•2 Large egg yolks.
•1 Teaspoon baking powder.
•2 Teaspoons cornstarch.
•1/2 Teaspoon baking soda.
•1/4 Teaspoon salt.
•1 Teaspoon vanilla extract.
•1/4 Teaspoon ground ginger.
•1 Teaspoon ground cinnamon.
•1/4 Teaspoon ground cloves.
•1/2 Teaspoon ground nutmeg.

#For the frosting:
•3-4 Cups powdered sugar.
•1/2 Cup [1 stick] unsalted butter, softened.
•4 Tablespoons pure maple syrup.
•8 Ounces cream cheese, softened.

How to Make:

-Preheat oven to 350 degrees F, and line a cookie sheet with parchment paper.
-In a medium bowl, mix together flour, cornstarch,,baking powder, baking soda,  salt, cinnamon, nutmeg, ginger, and cloves until combined.Set aside.
-In a separate medium bowl,  cream butter and sugar with an electric mixer on medium until light and fluffy.Mix in egg yolks one at a time, beating well after each addition.
-Add pumpkin and vanilla & mix until incorporated.
-With mixer on low, gradually add dry ‘ingredient’ mixture until well combined.
-Using a 2 tbsp. scoop, place balls of dough 2-inches apart on cookie sheet and flatten them slightly with the palm of your hand. {Dough will be sticky, you can wet your hands a bit to prevent sticking}.
-Bake until set and golden brown, 10 to 12mins. Cool on baking sheet for 2 to 3mins before moving to wire rack to cool completely.

-While cooling,make the frosting:
-In a medium bowl, combine the cream cheese and butter and beat with an electric mixer until pale and fluffy.  Add maple syrup and beat until incorporated.
-Add powdered sugar 1 cup at a time, mixing well after each addition, until desired consistency is reached. Beat on medium-high for 2 to 3mins for fluffier frosting.
-Frost cookies with maple cream cheese frosting and garnish with some cinnamon sugar,  if desired.
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