Pumpkin Sugar Cookies with Maple Cream Cheese Frosting


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
2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
For the frosting:
3-4 cups powdered sugar
1/2 cup (1 stick) unsalted butter, softened
8 oz cream cheese, softened
4 tablespoons pure maple syrup


Preheat oven to 350°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 and mix until incorporated.
With mixer on low, gradually add dry ingredient mixture until well combined.
Using a 2 tablespoon 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, 10-12 minutes. Cool on baking sheet for 2-3 minutes 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 2-3 minutes for fluffier frosting.
Frost cookies with maple cream cheese frosting and garnish with some cinnamon sugar, if desired. Enjoy!

Click on the Next Page Arrow Button to continue reading and don’t forget to SHARE with your Facebook friends