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<\/a><\/figure>\nThese 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\u2019t 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\u2019re 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. <\/p>\n
Pumpkin Spice Cookie<\/strong> Thins<\/strong><\/span><\/p>\n (yield: 2-3 dozen depending on size)\u00a0<\/em><\/p>\n 1 Cup unsalted butter, softened<\/p>\n 6 Tbsp. confectioners sugar<\/p>\n 1\/3 Cup honey<\/p>\n 3\/4 tsp. vanilla bean paste<\/p>\n 2 \/12 Cups flour<\/p>\n 1\/2 tsp. kosher salt<\/p>\n 3\/4 tsp. pumpkin pie spice blend <\/p>\n 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.<\/p>\n 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\u00a0 chill completely.<\/p>\n 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.<\/p>\n Pumpkin Pie Spice Glaze<\/span><\/p>\n 1 Cup confectioners sugar +2 tsp. <\/p>\n 2 tsp. pumpkin pie spice blend (I like McCormick brand)<\/p>\n 2 Tbsp. warm water <\/p>\n In a small bowl whisk to combine all the ingredients. Keep glaze covered while not using to avoid drying out. Re-whisk as needed. <\/p>\nLike this:<\/h3>\n