3/4 cup butter, softened
1 cup sugar
1 egg
1/2 cup pumpkin
1/2 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking powder
2 1/2 cups flour
Cream together butter and sugar. Add egg. Mix in pumpkin and vanilla. Add cinnamon, salt, and baking powder. Mix flour in last. Refrigerate for at least 2 hours, best if refrigerated overnight.***
After chilled, roll dough out onto floured surface. Cut with cookie cutters. Bake at 400º for 6-8 minutes.
Frost with Pumpkin Cream Cheese Frosting or Cinnabon Cinnamon Roll Frosting when cookies are cooled.
***My recommendation is to divide dough in half and sandwich between plastic wrap, shaping and flattening like you would a pie crust. This dough gets very hard and is easiest to peal the plastic away, and begin rolling out an already semi-flat and circular shape.
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