Pumpkin Gingersnaps with Pumpkin Spice Buttercream

Ingredients

For the Cookies:
• ½ cup of butter, softened
• 1 cup granulated sugar
• ½ cup pumpkin puree
• ¼ cup molasses
• 1 egg
• 1 tsp vanilla extract
• 2 ⅓ cups unbleached all purpose flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 ½ tsp ground ginger
• 1 tsp ground cloves
• ½ tsp salt
For the Frosting:
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• ½ tsp ground cinnamon
• ½ tsp pumpkin pie spice
• 2-3 tbsp milk

Instructions

To Make the Cookies:
1. In a mixing bowl, cream together the butter and sugar on medium speed for 2-3 minutes or until light and fluffy.
2. In a smaller bowl, stir together the pumpkin puree, molasses, egg and vanilla. In another medium bowl stir together the flour, baking soda, spices, and salt.
3. When butter and sugar are light and fluffy, turn mixer to low and slowly pour in the pumpkin mixture, stirring until combined. Slowly add in the flour mixture, mixing until just combined, stopping to scrape the bowl if necessary.
4. Place dough in the refrigerator and chill for one hour or overnight.
5. When ready to bake, preheat oven to 350 degrees. Lightly grease a cookie sheet. Drop dough by tablespoons onto the cookie sheet. Bake at 350 degrees for 10-12 minutes or until cookies have a cracked appearance and are lightly browned around the edges. Remove from oven and allow to sit on cookie sheet for several minutes before moving to a wire cooling rack to finish cooling completely. Frost when cooled.
To Make the Frosting:
6. Cream the butter in a mixing bowl set on medium to medium high for 2-3 minutes or until butter becomes light and fluffy. Turn mixer to low, add in the powdered sugar, spices and milk. Continue stirring until combined and frosting is nice and fluffy. Top cookies with frosting.