Pumpkin Spiked Sugar Cookies with Buttercream Frosting

by Heather of Kitchen Concoctions: www.kitchen-conctions.com

Prep Time: 20 minutes Wait Time: 1 hour Cook Time: 8-10 minutes Yield: about 2 dozen cookies

3/4 cup butter, at room temperature

1 cup sugar

1 large egg

½ cup pumpkin puree

2 teaspoon vanilla extract

2 ½ cups all-purpose flour

1½ teaspoon baking powder

¼ teaspoon salt

1 teaspoon pumpkin pie spice

Buttercream frosting, for decorating (recipe below)

Preheat oven to 375 degrees.

In a large bowl, cream together the butter and sugar for 3-4 minutes, until the mixture is light and fluffy. Add the egg and mix well. Mix in pumpkin puree and vanilla extract.

In a spate bowl, mix together flour, baking powder, salt, and pumpkin pie spice. Gradually add flour mixture to butter mixture, mixing just until flour is incorporated and the dough is smooth and soft.

Cover and chill the dough for 1 hour.

To make cookies, dust counter with flour and roll the dough to desired thickness about 1/4-inch. Cut the dough into desired shapes. Place the cookies on baking sheet. Bake for 8-10 minutes, being careful not to over bake.

Allow cookies to cool before frosting and decorating.

Buttercream Frosting

by Heather of Kitchen Concoctions: www.kitchen-concoctions.com

Prep Time: 10-15 minutes Yields: approximately 2 cups

4 cups confectioners' sugar, sifted

1/2 cup unsalted butter, room temperature

1 teaspoon vanilla extract

1 teaspoon almond extract

5 tablespoons half-and-half cream or milk (plus more, as needed)

Red and yellow food coloring

Tootsie Roll Midgets and Green Gum Drops, cut in half, for decorating

In a large bowl, combine the powdered sugar, butter, vanilla, almond extract, and cream/milk.

Mix until very smooth and light and no lumps remain. Stir in food coloring.

Frost with orange tinted food coloring and Tootsie Roll Midgets and Green Gum Drops, cut in half.