Photo: Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
3 teaspoons pumpkin pie spice, divided
1/2 cup butter, softened
1/4 cup turbinado sugar
1/4 cup firmly packed light brown sugar
1/2 cup powdered sugar
How to Make It
Stir together first 4 ingredients and 1 tsp. pumpkin pie spice in a small bowl. Beat butter and next 2 ingredients in a medium bowl at medium speed with an electric mixer 2 to 3 minutes or until combined. Stir in flour mixture just until blended. Shape dough into a 2-inch-thick log; wrap in plastic wrap, and chill 4 hours to 3 days.
Preheat oven to 325°. Slice dough log into 1/4-inch-thick rounds. Place cookies about 1 inch apart on a parchment paper-lined baking sheet.
Bake at 325° for 10 to 14 minutes or until cookies are fragrant and dry. Cool completely on a wire rack (about 30 minutes).
Stir together powdered sugar and remaining 2 tsp. pumpkin pie spice. Sift powdered sugar mixture over cookies.
worked for me, but found the taste to mild am going to try again but put all the spice into the dough.I left the dough in the fridge over night and then brought it back to room temperature before slicing.