1 cup unsalted butter (or two sticks) - room temperature  or *cold

1 cup sugar

½ cup light brown sugar (packed)

2 eggs

2 tsp pumpkin emulsion (I use Lorann)

2 tsp **pumpkin pie spice 

¾ tsp salt

¾ tsp baking powder

4 cups flour 

**If you do not have
pumpkin pie spice, try this variation:

             1 tsp ground cinnamon

            ⅓ tsp ground nutmeg

            ¼ tsp ground cloves

            ⅓ tsp ground ginger

Cream butter, sugar and brown sugar until light and fluffy.  In a small bowl add eggs and pumpkin emulsion, then add to the buttery cream mixture. 

In a large bowl add flour, baking powder, salt and pumpkin pie spice (or variation). Use a whisk to combine the dry ingredients. 

Slowly add the flour mixture and mix on low until all ingredients are combined.  

Divide dough in half and roll between two pieces of wax paper at 3/4" thick (or your desired thickness).

Rolling between the wax paper prevents adding any more flour to your dough. You can sprinkle a very small amount of flour onto your wax paper to prevent the
dough from sticking. Just a very small amount. If your dough is too soft, try
putting it in the refrigerator for 30 minutes. 

Cut into shapes. 

Bake at 375 for 7-8 minutes.

Let cookies cool completely before decorating.  These taste wonderful just plain or they pair nicely with vanilla/almond royal icing. 

Notes:

* You can use room temperature or cold butter. If your butter is cold, cut it up into
cubes and place into your mixer bowl. By the time you have all your ingredients
ready, the butter should be ready to go.