Cookies

1. In a large bowl sift together the flour, corn starch, cinnamon, baking powder and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment add in the butter and sugar beating until the mixture is light and fluffy. ~3 minutes.
3. Next add in the egg.
4. Add in the pumpkin spice bakery emulsion, pumpkin puree and sour cream and beat on low just until combined.
5. Stop the mixer and add in the flour mixture.
6. Mix until just combined. Do not over mix. The dough will be soft but not mushy. You want it almost moldable.
7. Transfer the dough to a bowl, cover and chill for at least 2 hours though overnight is best.

Bake

1. Preheat the oven to 350F, rack in the middle.
2. Line a cookie sheet with parchment.
3. Using a small cookie scoop, make a ball about 1” round.
4. Place the ball on the cookie sheet 1 1/2” apart.
5. Slightly flatten the cookie.
6. Bake 9-11 minutes or until the cookies are set but soft.
7. Remove from the oven and place the cookie sheet on a cooling rack for 1 minute.
8. After a minute remove the cookies from the pan and place directly on the rack.
9. Allow to cool completely before frosting.

Frosting

1. Using a hand mixer, beat the butter until light and fluffy (about 2-3 minutes).
2. Add in the pumpkin puree and mix until blended.
3. In a medium bowl sift together the confectioners’ sugar, cinnamon and pumpkin pie spice.
4. Add the sugar mixture to the butter and very slowly mix to incorporate.
5. Add in the heavy cream, 1 tablespoon at a time, until desired consistency.
6. Frost the cooled cookies with the frosting then dip in sprinkles.
7. Allow the frosting to harden before storing in an air tight container.