Ingredients
1 cup butter, softened2 cups sugar2 large eggs, room temperature2-3/4 cups all-purpose flour2 tablespoons pumpkin pie spiceCinnamon sugar, optional
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour and pie spice; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with cinnamon sugar.
Bake until edges are light brown, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool.
