Sugar and Spice with pumpkin, make nice. Nice cookies, that is! These were a big hit with a group of teachers I know. I was hesitant whether to add the cream cheese glaze on top of these cookies but what was I thinking? Cream Cheese glaze?! That is tasty stuff and really puts the finishing touch for a flavor combination that goes over the top. Five stars all the way!!

(see photo below for glazed cookies)
Pumpkin Spice Sugar Cookies:
- 1 cup unsalted butter (2 sticks softened)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tablespoon vanilla
- 3 cups flour
- 3 tablespoons cornstarch
- 1 tablespoon pumpkin spice
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
Cream Cheese Glaze:
- 3 ounces cream cheese softened
- 2 tablespoons corn syrup
- 4-1/2 cups powdered sugar sifted
- 1 tablespoon vanilla
- 1/4 cup milk plus more as needed
Instructions:
- Cream butter and sugars on medium speed with your mixer.
- Mix in eggs and vanilla until fully combined.
- In a separate bowl whisk together flour, cornstarch, pumpkin spice, baking powder, and salt.
- Slowly and carefully add your dry ingredients into the mixer with your wet ingredients.
- Mix at a low speed and increase to medium only until your ingredients have fully combined. Don’t over mix.
- Refrigerate dough for one hour.
- Preheat your oven to 375 degrees.
- Roll dough out to about 1/4″ thickness and cut out shapes.
- Bake on a parchment lined cookie sheet for 8-10 minutes.
- Cool on cookie sheet for a few minutes and then transfer your cookies to a wire cooling rack.
- Once cool ice your cookies and store in an airtight container.
Cream Cheese Glaze:
- Combine room temperature cream cheese and corn syrup with your whisk attachment on your mixer at medium-high speed.
- Slowly and carefully add the powdered sugar.
- Add the vanilla.
- Slowly add the milk until you reach desired consistency. You can make it thick enough to pipe a design on your cookies or you can make it thin enough to drizzle over your cookies.
- Once your cookies are iced, leave them out for 6-8 hours so the icing can set.
- Once the icing has set you can store the cookies at room temperature in an airtight container.

Recipe from: The Farmer’s Daughter website
Another tasty-sounding seasonal treat!!! Coffee and cookies anyone?