These are so good with a warm cup of cider or cinnamon tea. Harney and Sons makes a hot cinnamon sunset tea that is perfect with these. They are a superb pair with a sniff of brandy too. They are crisp, packed with flavor and the recipe is super simple and comes together quickly. I am in my pumpkin baking phase right now which won’t be ending any time soon. These are great to bring to a potluck as they are something different to the usual pumpkin fare, and they are not messy. I like to make the dough ahead the day or two and let the flavors mingle. you can even form the dough into 2 logs and slice and bake instead of rolling out the dough if you’re feeling lazy. If you want to be even more festive a pumpkin shape cookie cutter would be quite cute. I chose to roll the dough out to get perfect circles.

Pumpkin Spice Cookie Thins

(yield: 2-3 dozen depending on size) 

1 Cup unsalted butter, softened

6 Tbsp. confectioners sugar

1/3 Cup honey

3/4 tsp. vanilla bean paste

2 /12 Cups flour

1/2 tsp. kosher salt

3/4 tsp. pumpkin pie spice blend

1. In a stand mixer with paddle attachment cream together the butter and sugar until fluffy. Add the honey in a slow stream and mix until combined. Add the vanilla bean paste and mix. Combine the flour, salt and 3/4 tsp of purchased pumpkin pie spice (I like McCormick brand) in a separate bowl with a fork. Reduce the mixer to low and add the flour in two additions and mix until combined.

2. Divide the dough into two portions, flatten into discs and wrap in plastic wrap. Chill for a least 8 hours or even up to one week. Unwrap one disc at a time and roll out onto a floured board into 1/8 inch thickness and cut into circles with a small cutter. Place onto a Silpat or parchment lined cookie sheet and chill for 30 minutes. Bake in a 350 preheated oven for 13-14 minutes or until light golden brown. Allow to  chill completely.

3. Dip the tops of cooled cookies into glaze, then turn cookie vertical and allow excess glaze to drip down off cookies; run finger around edge to clean off edges then rest on a wire rack to allow glaze to set until no longer wet.

Pumpkin Pie Spice Glaze

1 Cup confectioners sugar +2 tsp.

2 tsp. pumpkin pie spice blend (I like McCormick brand)

2 Tbsp. warm water

In a small bowl whisk to combine all the ingredients. Keep glaze covered while not using to avoid drying out. Re-whisk as needed.