1. In the bowl of a stand mixer, cream together the butter, shortening, brown sugar, and granulated sugar on medium speed until smooth and fluffy, about 3 minutes. Be sure to remove or break up any lumps in the brown sugar to avoid dents in your baked cookies.

2. In a separate bowl, mix eggs, vanilla, pumpkin puree, and pumpkin spice bakery emulsion. Cold eggs can cause the butter to seize and may lead to a curdled mixture. Pour the mixture into the creamed butter and sugar and mix on medium speed for 2 minutes, or until fully combined.

3. In a third bowl, whisk together 4 1/2 cups of flour, baking powder, salt, and pumpkin pie spice.

4. With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Continue on low until everything is combined. The mixture will still be slightly sticky but you don’t have to add additional flour. Once the cookie dough is chilled it will be perfect.

5. Roll the dough between two sheets of parchment paper to your desired thickness. Transfer the dough, still on the parchment, to a large zip-top bag. Chill in the refrigerator overnight or freeze for later use. Well-chilled dough is much easier to work with and cuts cleanly.

6. When ready to bake, preheat the oven to 375°F. Remove dough from the refrigerator and cut into shapes on a lightly floured surface. Place on baking sheets lined with parchment paper and bake for 9-10 minutes, or until the bottoms are just barely golden.

Additional Tips
- Using a butter and shortening blend helps cookies hold their shape better while baking and gives a softer texture.
- Shortening bakes up lighter and prevents spreading, while butter keeps the rich flavor and crisp edges.
- Mix the dough just until the flour is incorporated to prevent tough cookies.
- Always chill the dough for the best result.
- Store finished cookies in an airtight container for up to one week or freeze for longer storage.
- You can freeze dough sheets in advance and simply move them to the refrigerator the night before baking. This gives the dough plenty of time to thaw slowly while staying chilled and ready to cut.