These cookies are a perfect one for fall – pumpkin sugar cookies with a cinnamon sugar buttercream.   Quick note – these call for canned pumpkin, cornstarch, pumpkin pie spice, and cream of tartar so make sure you have them in stock. You can probably use cinnamon if you don’t have pumpkin pie spice, but don’t substitute the other things.   The cookies don’t spread much either, so you may want to flatten them slightly if you want a flatter cookie.  Remember to scoop your flour into your measuring cup so you get the right amount and preheat your oven to 350 degrees for 20 minutes before baking. 

• Ingredients
• 1/2 cup Crisco or butter
• 1/2 cup vegetable oil
• 1 cup sugar
• 1/2 cup canned pumpkin
• 1/2 cup powdered sugar
• 2 eggs
• 4 cups flour
• 1/4 tsp baking soda
• 1/4 tsp cream of tartar
• 1 tbs cornstarch
• Cinnamon sugar

Directions – cream butter or Crisco, oil, sugar and powdered sugar.  Add eggs and pumpkin.  Blend in dry ingredients. Scoop out 1/4 cups of dough.  Sprinkle with cinnamon.  Chill 1 hour or so.  Preheat oven to 350 for 20 minutes.  Scatter on a cookie sheet lined with nonstick baking liners.  Bake 13 to 15 minutes.  (They will seem a little undone, will be lightly golden on bottom).  Cool completely. 

• Frosting ingredients
• 2 tbs butter, melted
• 2 cups powdered sugar
• 1 tsp vanilla
• Milk or heavy cream

Frosting directions – combine and frost cookies. Sprinkle with cinnamon sugar. Store in covered container.