1 cup butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1/2 teaspoon rum extract
3 1/4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
Cinnamon Cream Cheese frosting, recipe follows, optional
Sprinkles, for garnish
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a large bowl, beat the butter and granulated sugar at medium speed with a mixer until creamy. Add the eggs, vanilla extract and rum extract, beating until combined. In a medium bowl, combine the flour, baking powder, pumpkin pie spice and salt. Gradually add the flour mixture to the butter mixture, beating until combined. Wrap the dough in heavy-duty plastic wrap and chill for 1 hour.
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. Place the dough on the prepared baking sheets. Bake until the edges are very lightly browned, 8 to 10 minutes. 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:
8 ounces cream cheese, softened
1 stick butter
1 tablespoon pumpkin pie spice
3 cups powdered sugar
In a medium bowl, whisk together cream cheese, butter and pumpkin pie spice with an electric mixer. Add in the powdered sugar in thirds. Makes about 1 1/2 cups frosting.