Pumpkin Sugar Cookies

Recipe From: Laura

These pumpkin sugar cookies are Thee bomb!! :)  Sooo scrumptious and soft!!!   I rarely eat  sweets but I could. not. stop. eating. theeessse.....  LOL.   Um hello! I see a recipe that calls for pumpkin and I cave!  lol.    Okay....for reals...... perhaps I felt 'justified' by subbing the sugar for a healthier sugar alternative, sucanant, which I  blended a lil' bit so cookie texture would be soft.  The frosting called for powdered sugar so  I just blended some organic sugar to a fine powder for a healthier frosting.  Deliciousness! 

1 cup organic butter, softened

1/2 cup canned pumpkin puree (NOT pumpkin pie filling)

1 cup sugar or Sucanant

2/3 cup pow.sugar or blend organic sugar to a powder

1 teaspoon vanilla

2 organic eggs

4 cups non GMO flour

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1/2 teaspoon Himalayan or sea salt

2 teaspoons pumpkin pie spice

Frosting

4 tablespoons butter, softened

2 tablespoons organic cream cheese, softened

3 tablespoons organic sour cream or plain greek yogurt

3 cups powdered sugar or blend organic sugar to a powder

1/2 tsp. vanilla or almond extract                                                                                                                                                        

In a large bowl mix together butter, pumpkin, sugar, powdered sugar, vanilla, and eggs until smooth.   In another bowl whisk together flour, baking soda, cream of tartar, salt, and pumpkin pie spice.

Gradually mix dry ingredients into wet ingredients until incorporated.    Wrap dough in plastic wrap and chill for 30 minutes.  

Preheat oven to 350 and lightly grease a baking sheet with cooking spray.   Roll dough into 2-inch balls and place on baking sheet.    Use the bottom of a tall glass (or a small jar) to flatten the dough balls to 1/2 inch thickness. I dipped the tops in org. sugar.  

Bake for 8-9 minutes or until cookies start to look mostly done.   Allow to cool completely on cooling rack.

To prepare the frosting, cream together butter and cream cheese in a medium bowl.  Mix in sour cream & vanilla or almond extract. Gradually mix in powdered sugar. Store in airtight container. Store cookies in an airtight container (separate layers of cookies with wax or parchment paper) Frost before serving.