Pumpkin Cut-Out Cookies

Directions

1. In a large bowl, cream together 1 cup room-temperature butter and 1 ¾ cups granulated sugar until light and fluffy. Beat in 2 room-temperature eggs, 1 teaspoon vanilla extract, ¼ teaspoon almond extract, and 1 cup sour cream until well combined.
2. In a separate bowl, whisk together 5 ½ cups all-purpose flour, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon fine sea salt. Gradually add the dry mixture to the wet ingredients, mixing just until incorporated.
3. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for 1 to 2 hours.
4. Preheat the oven to 350°F. On a baker's mat or parchment paper, roll out the chilled dough to about ¼-inch thickness. If the dough is sticky, dust with an additional ¼ to ½ cup flour. Cut into shapes using floured pumpkin cookie cutters.
5. Place cutouts on baking sheets and bake for 8 to 9 minutes, until the bottoms are just barely golden. Be careful not to overbake. Let cookies cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
6. For the buttercream, beat ¾ cup butter, 3 ½ cups powdered sugar, 3 to 4 tablespoons heavy cream, and 1 teaspoon vanilla extract in a medium bowl with an electric mixer until smooth. Add orange food coloring until the desired shade is reached.
7. Once the cookies are completely cool, frost them with the orange buttercream.