Blast from the Past - Paula Deen's Pumpkin Spice Cookies

In today's blast from Paula and her son Jamie reminisce about friends and family over a traditional fall pumpkin spice cookie recipe! Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast Ingredients 1 cup softened, plus 1/2 cup unsalted butter 1 cup granulated sugar 2 large eggs 1 tablespoon vanilla extract 1/2 teaspoon rum extract 3 1/4 cups plus more for dusting all purpose flour 2 teaspoons baking powder 1 tablespoon plus 1/2 teaspoon pumpkin pie spice 1/2 teaspoon salt 8 oz softened cream cheese 3 cups powdered sugar Directions 1. Preheat the oven to 350 °F. Line 2 baking sheets with parchment paper. 2. In a large bowl, beat 1 cup butter and granulated sugar at medium speed with a mixer until creamy. Add the eggs, vanilla extract and rum extract, beating until combined. 3. In a medium bowl, combine the flour, baking powder, 1 teaspoon pumpkin pie spice and salt. Gradually add the flour mixture to the butter mixture, beating until combined. 4. Wrap the dough in heavy-duty plastic wrap and chill for 1 hour. 5. On a lightly floured surface, roll the dough to 1/4-inch thickness. Use a 4-inch pumpkin cookie cutter to cut out the dough. 6. Place the dough on the prepared baking sheets. Bake until the edges are very lightly browned, 8 to 10 minutes. 7. Let the cookies cool on the pans for 2 minutes. Then remove and cool completely on wire racks. Spread the Cinnamon Cream Cheese frosting on the cookies if using. Garnish with sprinkles. Cinnamon Cream Cheese Frosting: 1. In a medium bowl, whisk together cream cheese, 1/2 cup butter and 1 tablespoon pumpkin pie spice with an electric mixer. 2. Add in the powdered sugar in thirds. Makes about 1 1/2 cups frosting.