Ingredients
1cupbutter,softened
1cupsugar
½cupbrown sugar,tightly packed
½cuppumpkin puree
1large egg,plus 1 egg yolk
½tspvanilla extract
3⅓cupsall-purpose flour
1tbspcornstarch
1tspbaking powder
¾tsppumpkin spice
½tspsalt
6ozcream cheese
6tbspbutter,softened
2tbspbrown sugar
1tspvanilla extract
¼tspsalt
3cupspowdered sugar
sprinkles,for decorating
Preparation
In a KitchenAid stand mixer (or using an electric hand mixer) cream together butter, sugars, and pumpkin puree on medium-high speed, until well-combined
Add egg and egg yolk, beating until combined. Stir in vanilla extract.
In a separate, medium-sized bowl, whisk together flour, corn starch, pumpkin spice, and salt.
With the mixer on medium-low speed, gradually stir the dry mixture into wet ingredients, pausing occasionally to scrape down the sides of the bowl to ensure that all ingredients are well-combined.
Transfer dough to refrigerator and chill for 30 to 45 minutes.
Shortly before the dough has finished chilling, preheat the oven to 350 degrees F and prepare cookie sheets by lining with parchment paper.
Remove dough from refrigerator and roll into heaping 1½-inch tablespoon-sized balls.
Use the clean bottom of a glass or measuring cup to press down until cookies are about ½-inch thick.
Place on cookie sheet at least 2 inches apart and bake at 350 degrees F for 12 to 13 minutes.
Allow cookies to cool completely on cookie sheet before frosting.
In a stand mixer fitted with a paddle attachment (or using an electric mixer and a large bowl), beat together cream cheese, butter, and brown sugar until well-combined.
Stir in vanilla extract and salt, and then scrape down sides and bottom of the bowl and beat briefly once more to ensure all ingredients are well-combined.
Gradually, with mixer on low speed, stir powdered sugar into frosting until completely combined, pausing occasionally to scrape down sides and bottom of the bowl.
Once cookies have cooled completely, spread icing over the tops of cookies and immediately decorate with sprinkles.
Serve and enjoy!
