DECORATED PUMPKIN SUGAR COOKIES RECIPES

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PUMPKIN SUGAR COOKIES RECIPE | REAL SIMPLE



Pumpkin Sugar Cookies Recipe | Real Simple image

Why wait for December to roll out a batch of sugar cookies? We dreamt up an excuse to make them two whole months earlier. This recipe is an adaptation of our favorite sugar cookie recipe, but instead of another stick of butter, we substituted a half cup of pure pumpkin puree. The results are tender and slightly chewy (although you can bake them a tad longer if you like a crispier cookie). They’d be divine sprinkled with cinnamon-sugar before baking, but we like to dress them up with a little tinted royal icing for a festive finish. Put them out if you’re hosting the pre (or post) trick-or-treating festivities.

Provided by Dawn Perry

Categories     Halloween

Total Time 2 hours 0 minutes

Yield Makes about 30 cookies

Number Of Ingredients 18

Cookies
2 cups all purpose flour, plus more for work surface
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
½ teaspoon kosher salt
¼ teaspoon baking soda
Pinch ground cloves
½ cup (1 stick) unsalted butter, at room temperature
½ cup pure pumpkin puree
½ cup granulated sugar
½ cup brown sugar
2 large egg yolks
1 teaspoon pure vanilla extract
Royal Icing for Decorating
2 large egg whites
1 pound confectioners sugar
Orange and green food coloring or sprinkles

Steps:

  • Preheat oven to 350°F. Whisk flour, cinnamon, ginger, nutmeg, baking soda, salt, and cloves in a large bowl.
  • Using an electric mixer, beat the butter, granulated and brown sugars together until smooth. Add the pumpkin and beat to combine. Add egg yolks and vanilla and beat until light and fluffy, about 2 minutes.
  • Reduce mixer speed to low and gradually add flour mixture and mix until evenly incorporated. Shape into a disk, wrap in plastic, and refrigerate until firm, at least 1 hour.
  • On a floured surface, roll the dough to a ¼-inch thick. Using a pumpkin-shaped cookie cutter, cut into shapes and transfer to a parchment lined baking sheet, spacing them 1½ inches apart. Freeze until firm, about 15 minutes.
  • Bake until just beginning to brown at the edges, 10 to 12 minutes. Let cool slightly on baking sheets, then transfer to wire racks to cool completely.
  • Using an electric mixer, beat egg whites and confectioners sugar on low speed until smooth and shiny. Divide icing into 2 or three bowls and tint with green or orange food coloring as desired. Transfer icing into a piping bag or a resealable plastic bag (snip the corner just before decorating). Decorate cookies as desired.

PUMPKIN SUGAR COOKIES RECIPE | ALLRECIPES



Pumpkin Sugar Cookies Recipe | Allrecipes image

A rolled sugar cookie with the taste of pumpkin.

Provided by MEREDITHRAE24

Categories     Fruits and Vegetables    Vegetables    Squash

Total Time 2 hours 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2 dozen cookies

Number Of Ingredients 9

1 cup white sugar
¾ cup butter, softened
1 egg
½ cup pumpkin puree
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon baking powder
2?½ cups all-purpose flour

Steps:

  • Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in egg until smooth. Mix pumpkin and vanilla extract into creamed butter mixture; add cinnamon, salt, and baking powder. Stir flour into pumpkin-butter mixture just until dough is mixed. Refrigerate dough, 2 hours to overnight.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roll dough on a floured work surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
  • Bake in the preheated oven until edges are lightly browned, 6 to 8 minutes.

Nutrition Facts : Calories 135.7 calories, CarbohydrateContent 18.8 g, CholesterolContent 23 mg, FatContent 6.1 g, FiberContent 0.5 g, ProteinContent 1.7 g, SaturatedFatContent 3.7 g, SodiumContent 115 mg, SugarContent 8.6 g

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