Soft Batched Iced Pumpkin Sugar Cookies

These cookies are AH-MAZ-ING.  They are so soft that you can barely tell that you are actually taking a bite of them.  And they have such a wonderful pumpkin flavor matched with the cream cheese frosting.  The original recipe had a buttercream type frosting, but cream cheese just goes so well with pumpkin, so I changed that up.  These remind me of those super-soft store sugar cookies, but are much better tasting.  Warming: serious addiction possible.

SOFT BATCH ICED PUMPKIN SUGAR COOKIES
Makes 2-3 dozen cookies
Recipe found here

INGREDIENTS

Cookies:
1/2 cup (2 ounces) powdered sugar
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup (8 tablespoons) butter, softened
1/2 cup coconut oil, melted and cooled (can sub another type oil)
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup canned pumpkin puree
2 1/2 cups (12 1/2 ounces) all-purpose flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup granulated sugar (for pressing)

Icing:
4 oz cream cheese
1 c powdered sugar
1/4 teaspoon ground cinnamon (just sprinkle some in)
Pinch ground nutmeg

DIRECTIONS

Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper or silpat liners
.
In a large bowl (or in the bowl of an electric stand mixer), cream together the powdered sugar, granulated sugar and butter with a handheld electric mixer until combined. Slowly drizzle in the coconut oil and mix.

Add the egg yolk, vanilla and pumpkin and mix until combined.
In a medium bowl, whisk together the flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, ginger and cloves. Add the dry ingredients to the wet batter and mix well.

Scoop 2 tablespoons of dough at a time and roll into balls (if the dough seems sticky, refrigerate for 20-30 minutes or lightly grease your hands - I was able to roll them right after mixing). Place the balls on the cookie sheet, about 2 inches apart.

Using a drinking glass with a flat bottom, dip the glass in the 1/2 cup sugar (lightly grease the bottom of the cup the first time to help the sugar stick) and press each cookie to about 1/4-inch thick, dipping the glass in the sugar between each cookie.
Bake the cookies for 10-12 minutes.

For the icing, mix together the cream cheese, powdered sugar, cinnamon and nutmeg until light and smooth. This is a bare minimum amount of frosting for this amount of cookies, if you want to be more generous with frosting, you can double the icing recipe.
When the cookies are completely cooled, swirl a little icing on top of each cookie.