Source  Mother Thyme

Recipe Added:  11/5/2011

In a medium bowl combine cake flour, baking powder, pumpkin pie spice, cinnamon and salt. Set aside. Using an electric mixer cream butter and sugar. Add eggs one at a time, stirring after each addition. Add vanilla and pumpkin puree. Gradually add in flour mixture until combined. Chill dough for at least one hour. Preheat oven to 350F. Line baking sheets with parchment paper.

Roll dough into small balls. Place on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape. Bake 10-12 minutes until bottoms are lightly brown. Cool on baking sheet, and transfer to a wire rack to cool completely.

Pumpkin Buttercream Frosting: In a medium bowl combine powdered sugar and spices and set aside. Using an electric mixer cream butter and pumpkin until combined. Gradually add in powdered sugar. If frosting is too thick, add more pumpkin puree, milk or a water until desired consistency is reached. If frosting is too thin, add in a little more powdered sugar. Frost cookies and set on aside for frosting to dry.

For cake flour: add 2 Tbsp cornstarch per cup and add flour to make 1 cup. Then sift through a fine-mesh strainer onto waxed paper.

1. http://www.motherthyme.com/2012/09/pumpkin-spice-sugar-cookies-with.html