Directions

1. Preheat oven to 350°. Line baking sheets with parchment paper or baking mat.

2. Using a stand mixer with paddle attachment, cream butter and sugars on medium speed until well-blended. Add baking powder, salt and pumpkin spice. Mix for one minute. Add egg and mix until well-combined.

3. Stir in flour just until incorporated and smooth, scraping down sides of the bowl as needed. Do not over mix. Dough should be firm and hold together well, but should no longer be sticky. It should easily fall away from sides of bowl and paddle. You may need to adjust flour quantity.

4. Divide dough in thirds and place each third on a sheet of wax paper. Form into a flat disc. Cover disc with another sheet of wax paper, sandwiching the dough between with two sheets.

5. Roll out to a ¼” thickness, smoothing any creases that develop in wax paper.

6. Peel away & replace one sheet of wax paper (this will prevent dough from sticking when cutting cookies, and keep work surface clean). Flip “sandwich” over & remove top sheet of wax paper, leaving other sheet underneath dough.

7. Cut out cookies & place on baking sheet, 1” apart.

8. Roll out scraps & repeat, until all the dough is used up. You may need to refrigerate the rolled out scraps if they become warm & sticky. Repeat these steps with the other discs.

9. Bake in a preheated oven 8-10 minutes, rotating pans halfway through. Bake until cookies are golden around the edges. Cool 2 minutes on baking sheets. Place wire racks to cool completely.

10. To make glaze, blend water, powdered sugar, pumpkin spice mix and salt until smooth.

11. Apply icing to completely cooled cookies. I like to dip cookie tops in the icing, allowing the excess to drip off before setting the cookie down to dry.

12. Allow to dry for several hours before putting in an airtight container. Store at room temperature for up to a week.