Bakery-Style Pumpkin Sugar Cookies with Maple Cinnamon Buttercream

adapted from: Taste and Tell

6 c. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 tsp. pumpkin pie spice

1 c. unsalted butter, room temperature

2 c. sugar

3 eggs

1 tsp. vanilla extract

1 1/2 c. pumpkin puree

Maple Cinnamon Buttercream

1 c. unsalted butter, room temp.

1 tsp. cinnamon

3/4 tsp. maple extract, or to taste

pinch of salt

4 1/2 c. powdered sugar

milk, enough to reach desired consistency

In a large bowl, combine the flour, baking powder, baking soda, salt and pumpkin pie spice; set aside. In a large mixing bowl or bowl of a stand mixer, cream together butter and sugar and light and fluffy. Add eggs, one at a time, beating after each addition. Mix in the vanilla and pumpkin puree. It might look curdled at this point, but that is okay. Slowly add the dry ingredients and mix until combined. Divide dough in two and wrap each half in plastic wrap. Refrigerate at least 2 hours or overnight.

Preheat oven to 425 degrees. Lightly flour work surface and roll out the dough halves to around 1/4-inch thickness. Flour rolling pin, if needed, but try to use as little flour as possible. Cut into rounds using a 2 1/2-inch cookie cutter. Place on a lightly greased baking sheet and bake for 7-8 minutes NO LONGER. Cool completely and frost. Yield: around 4 1/2 - 5 dozen cookies.

For the Buttercream: Beat butter, cinnamon, maple extract and a pinch of salt until creamy. Add powdered sugar, one cup at at time, adding milk as you go to reach desired consistency. Once all the powdered sugar is added, beat for another minute until fluffy. Taste and add a little more maple extract, if desired. Spread over cooled cookies.

Jenn's Notes: Do not over bake the cookies. The maple buttercream pairs perfectly with the pumpkin cookie and I highly recommend using it. These are delicious.