Ingredients
3cupsall-purpose flour
2tspcornstarch
1tspbaking powder
½tspbaking soda
½tspsalt
½tspground cinnamon
¼tspground nutmeg
¼tspground ginger
½cupunsalted buttersoftened
⅓cupunflavored vegetable shortening
1¼cupsgranulated sugar
2largeegg yolks
⅔cupcanned pumpkin puree
1tspvanilla extract
3ozcream cheesesoftened
3tbspbuttersoftened
¾tspground cinnamon
½tspvanilla extract
2½cupspowdered sugar
1½tbspmilk
Preparation
Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for 20 seconds. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, shortening, and sugar until pale and fluffy.
Mix in egg yolks one at a time. Mix in pumpkin puree and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined.
Scoop dough out and shape into 3-tablespoon balls. Place on Silpat or parchment paper-lined baking sheets (about 8 cookies on each baking sheet), and evenly flatten cookies into rounds using your fingers until they are slightly under ½-inch thick.
Bake in preheated oven for 11 to 12 minutes. Cool on baking sheet for several minutes then transfer to a wire rack to cool completely.
Once cool, frost with Cinnamon Cream Cheese Frosting. Store in an airtight container.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy.
Mix in cinnamon, vanilla extract, and powdered sugar. Mix in enough milk to reach desired consistency and mix until smooth and slightly fluffy.
