Ingredients
Scale
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 2 cups (248g) all-purpose flour
- 4 tablespoons (57g) unsalted butter, softened
- ¼ teaspoon salt
- 2 cups (226g) powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon pumpkin pie spice
- 3 tablespoons (45ml) heavy whipping cream
Instructions
- Preheat the oven to 350°F. Line two cookie sheets with silpat liners or parchment paper.
- In a stand mixer, cream together butter and sugar using a paddle attachment. Add the egg and vanilla extract, mixing until combined.
- Stir in the pumpkin pie spice, baking soda, cream of tartar, and salt. Gradually mix in the flour until well combined.
- Scoop 2 tablespoons of dough onto the prepared cookie sheets, spacing them apart.
- Bake for 9-10 minutes, removing them when the bottoms are just starting to turn golden. They will continue to cook as they cool.
- Cool the cookies for 5 minutes before transferring them to a wire rack to cool completely before frosting.
- To make the frosting, beat butter until creamy, then add salt. Gradually mix in powdered sugar until crumbly.
- Add vanilla, pumpkin spice, and 2 tablespoons of heavy whipping cream, mixing until smooth. Adjust consistency with additional cream if necessary. Frost the cooled cookies.
Notes
Ensure the cookies are removed from the oven just before they turn golden for a soft texture.
Store cookies at room temperature with a loose cover to keep them fresh.
Frosting will semi-dry, making the cookies stackable, although some may transfer.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg