3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1 & 1/2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon cloves
3/4 cup salted butter, cut into chunks
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 cup canned pumpkin puree
royal icing, unflavored (if using this recipe, make a 1/2 batch)
Whisk the flour, baking powder, and spices together. Set aside. Cream the butter and sugars together until light and creamy. Beat in the egg and pumpkin, scraping down the sides and bottom of the bowl as needed.
On low speed, add the flour mixture in three additions, mixing just until combined, scraping down the sides and bottom of the bowl as needed.
Refrigerate the dough for 20-30 minutes before rolling. The pumpkin makes it a little sticky. Preheat oven to 350. Line cookie sheets with parchment paper.
On a floured surface and with a floured rolling pin, roll the dough to 1/4“ thickness. Cut out the shapes, then freeze on the cookie sheet for 5-10 minutes before baking. Re-roll the scraps and continue cutting out cookies.
Bake for 10-12 minutes, depending on the size of the cookies. Let rest on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.
Once the cookies are cooled, decorate with royal icing.
