Oh it is the season of pumpkin baking! It is one of the most favorite times of the year for bakers (and baked good eaters). Pumpkin Season!! Break out the giant cans of pumpkin puree. This nutrition packed vegetable is going to be added to anything and everything along with sugar, flour and lots of butter and turned into delicious items that will be eaten up before they are fully cooled.
Prep Time: 30 minutes
Cook Time: 12 minutes
Yield: About 2 dozen
Ingredients
3 cups all-purpose flour
2 tsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup unsalted butter, softened
1/3 cup unflavored vegetable shortening
1 1/4 cups granulated sugar
2 large egg yolks
2/3 cup canned pumpkin puree
1 tsp vanilla extract
Directions
For the cookies:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for 20 seconds, set aside.
Using your fingers lying flat, evenly flatten cookies into rounds until they are slightly under 1/2-inch thick. Bake in preheated oven 11 - 12 minutes.
Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Once cool frost with Cinnamon Cream Cheese Frosting. Store in an airtight container.
3 oz cream cheese, softened
3 Tbsp butter, softened
3/4 tsp ground cinnamon
1/2 tsp vanilla extract
2 1/2 cups powdered sugar
1 - 1 1/2 Tbsp milk
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy.
