Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg (50g), room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 ½ cups (310g) all-purpose flour
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) salt
  • 1 tsp (2g) pumpkin pie spice
  • 2 cups (250g) powdered sugar, sifted
  • 2 tbsp (30ml) whole milk
  • 1 tsp (5ml) pure vanilla extract
  • food coloring gels

Instructions:

  1. Cream the softened butter and granulated sugar together using a medium-high setting for 2–3 minutes until the mixture is pale, fluffy, and velvety.
  2. Incorporate the egg and vanilla extract, beating until the batter is smooth and fully combined.
  3. In a separate bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
  4. Turn mixer to low and gradually add the dry mixture to the butter base, mixing only until the last streaks of flour disappear.
  5. Preheat your oven to 350°F (175°C).
  6. Scoop rounded tablespoons of dough and place them 2 inches apart on parchment-lined baking sheets.
  7. Bake for 8–10 minutes. Remove when edges are barely golden and centers still look slightly underbaked.
  8. Whisk powdered sugar, milk, and vanilla until a thick, glossy paste forms.
  9. Divide the icing into small bowls and stir in your food coloring gels.
  10. Once cookies are completely cooled, pipe the icing on the cookies.