Pumpkin Sugar Cookies With Maple Cream Cheese Frosting

INGREDIENTS

• 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

PREPARATION

1. Preheat oven to 350°F and line a cookie sheet with parchment paper.
2. In a medium bowl, mix together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until combined. Set aside.
3. 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.
4. Add pumpkin and vanilla and mix until incorporated.
5. With mixer on low, gradually add dry ingredient mixture until well combined.
6. 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.)
7. 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.
8. While cooling, make the frosting:
9. 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.
10. 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.
11. Frost cookies with maple cream cheese frosting and garnish with some cinnamon sugar, if desired. Enjoy!