Yield depends on cutters used, between 24-48

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pumpkin spice mix
• 1 1/2 cups golden brown sugar
• 3/4 stick unsalted butter, room temperature
• 2 teaspoons vanilla extract
• 1 egg, room temperature
• 1/2 cup pumpkin puree

Method

1. In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside until needed
2. In the bowl of a stand mixer on medium speed, mix together the butter and sugar until light and fluffy (about 10 mins)
3. Add the egg, vanilla extract, pumpkin puree and continue to mix until well combined
4. Add the flour mixture 1/4 cup at a time until well combined, with your mixer set to low. Scrape down the sides of the bowl as needed.
5. Remove the fully mixed cookie dough from the bowl, divide into two and wrap in cling-wrap. Refrigerate the dough for at least two hours or preferably overnight
6. When ready to bake, preheat your oven to 350F, line two cookie trays with baking parchment, and dust a work surface with confectioners, or icing, sugar
7. Remove one of the batches of dough from the fridge, leave to rest for 5 minute, then on the dusted work surface, roll to a thickness of 4-6mm. Cut out shapes using dusted cutter cutters. Lift the cookies with a spatula or palette knife and place on the lined cookie sheets
8. Bake for 15 minutes, rotating the pan halfway through the baking. I find it works best baking them a tray at a time, so that whilst one tray is in the oven you can cut and place the cookies for the second tray
9. When baked remove the tray from the oven and let cool for 1 or 2 minutes before again using a spatula or palette knife transfer the baked cookies to racks to cool. Be aware that the baked cookies will be soft but they will firm up upon cooling
10. The baked cookies can be left plain or glazed to how you like them