Pumpkin Sugar Cookies

Directions

1. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt. Set aside.
2. In a stand mixer with the paddle attachment, beat 1 1/4 cups granulated sugar and 3/4 cup (1 1/2 sticks) softened unsalted butter on medium speed until light and fluffy, about 3 minutes. Add 1/2 cup pumpkin puree, 1 large egg, and 1 1/2 teaspoons vanilla extract, and beat until well combined, about 1 minute. Add the flour mixture and beat on low just until incorporated, about 30 seconds. Cover and refrigerate the dough for at least 2 hours or up to 2 days.
3. Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
4. Scoop the dough into balls, about 2 tablespoons each, and place them at least 2 inches apart on the prepared baking sheets.
5. Bake until the cookies are puffed and lightly browned around the edges, 11 to 12 minutes. Let them cool on the baking sheets for 3 minutes (they will collapse slightly). Transfer to a wire rack to cool completely, about 30 minutes.
6. For the icing: In a medium bowl, whisk together 2 1/2 cups powdered sugar, 2 tablespoons pumpkin puree, 1/4 teaspoon pumpkin pie spice, and 2 tablespoons water until smooth. Spoon about 1 teaspoon of icing onto each cookie and spread to cover the top. Sprinkle with white sparkling sugar if desired. Let sit for about 45 minutes until the icing hardens.