With our favourite fall holidays quickly approaching, we thought it was the right time to share these sweet pumpkin-shaped cinnamon sugar cookies! They're the cutest, and so perfect for the season.
Add the sugar and butter to a large bowl (or the bowl of a standing mixer) and use an electric mixer to beat on high speed for about 2 minutes. It should be fluffy and lighter in colour.
Add the egg and vanilla and beat again until well combined.
Add the flour, cinnamon, baking powder, and salt to the bowl. Mix again until the flour has been well incorporated and the dough is well mixed. It will be slightly crumbly but hold when pressed between finger and thumb.
Turn the cookie dough out onto a lightly floured work surface. Roll the dough with a rolling pin about ¼-inch (6-mm) thick.
Cut the dough into your desired shapes.
Place the cut-out cookies on a baking sheet lined with parchment paper. Place the sheet in the freezer for 10-15 minutes.
While the cookies are chilling, preheat the oven to 350ºF (180ºC).
Place the tray of cookies in the oven and bake for 9-11 minutes, or until the edges are very lightly golden. Repeat for the remaining dough.
Remove the cookies from the oven and cool on the baking sheet for 5-10 minutes.
Remove the cookies from the tray and let them cool completely on a wire rack before icing.