Pumpkin Spice Butter Cookies

Can I Make Pumpkin Spice Butter Cookies Without the Glaze?
Absolutely! With the pumpkin pie spice in the cookie dough there is still a hint of that spiced flavor in every bite of the cookie. So if you want to skip the glaze you will still end up with a fabulous pumpkin spice butter cookie!
How To Store Pumpkin Spice Butter Cookies
Once the cookies have been baked and cooled completely they can be stored in an airtight container at room temperature. They will last up to a week. You can also freeze the baked cookies. First let them cool completely. Then store them in a freezersafe container for up to 3 months.

Ingredients
1 cup 2 sticks 227 g unsalted butter softened⅔ cup 133 g granulated sugar2 large egg yolks room temperature1 teaspoon vanilla extract2 cups 250 g allpurpose flour1 teaspoon pumpkin pie spice¼ teaspoon kosher salt2 tablespoons whole milk room temperature
Glaze
1 cup 125 g confectioners sugar1 teaspoon pumpkin pie spice12 tablespoons whole milk
Instructions
Preheat the oven to 350F. Line a large baking sheet with parchment paper.
In a large bowl using a hand mixer on medium speed cream together the butter and sugar until the mixture is light and fluffy.
Add the egg yolks and vanilla. Mix until well combined.
In a separate bowl whisk together the flour pumpkin pie spice
and salt.
Slowly add the dry flour mixture to the butter mixture. Mix on low until fully combined scraping down the sides of the bowl as needed.
Working 1 tablespoon at a time add milk until the mixture is sticky thick and well combined.
Using a 2tablespoon scoop add dough to the lined baking sheet leaving about 1 inch between each cookie. Using your hand flatten each cookie to about ½inch thickness.
Bake 1315 minutes or until golden brown.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack. Let the cookies cool completely before dipping them into the glaze.
Glaze
In a medium bowl whisk together the confectioners sugar pumpkin pie spice and 1 tablespoon of milk. Add more milk as needed until the glaze reaches your desired consistency.
Dip each cookie into the glaze coating half of each cookie.
Let the glaze set before serving.