PUMPKIN COOKIE CUTTER RECIPES
EASY CUT OUT PUMPKIN COOKIES - CINCYSHOPPER
Grab your fall cookie cutters and make these Easy Cut Out Pumpkin Cookies. They are full of fall spice flavors, making them perfect for a Thanksgiving cookie dessert. The dough is simple to roll and cut with cute pumpkin shapes, and the decorating is so easy.
Provided by Jen
Categories Dessert
Prep Time 20 minutes
Cook Time 11 minutes
Yield 24
Number Of Ingredients 12
Steps:
- Combine flour, baking powder and spices in a large bowl. Whisk to combine. Set aside.
- Beat the butter until smooth.
- Add sugar and brown sugar. Beat until fluffy.
- Add pumpkin, egg and vanilla. Beat until incorporated.
- Scrape down sides of the bowl.
- Gradually add flour mixture while beating at low speed.
- Continue beating until incorporated and dough is pulling into a ball.
- Place dough ball on clean work surface and kneed until you have a neat ball.
- Divide in half, flattening into a disk and place in plastic.
- Refrigerate for 30 minutes.
- Preheat oven to 350.
- Lightly flour a work surface.
- Roll out dough and cut into pumpkin shapes.
- Place on ungreased baking sheet and bake 9-11 minutes (slight browning of edges).
- Allow to cool completely before decorating.
Nutrition Facts : Calories 167 kcal, CarbohydrateContent 22 g, ProteinContent 2 g, FatContent 8 g, SaturatedFatContent 5 g, CholesterolContent 27 mg, SodiumContent 92 mg, FiberContent 1 g, SugarContent 9 g, ServingSize 1 serving
PUMPKIN SPICE CUTOUTS RECIPE: HOW TO MAKE IT
Through all the years I've been baking, I’ve never come across a pumpkin cookie recipe that you can actually cut out with cookie cutters. (Most I’ve found are drop cookies.) Each bite tastes just like pumpkin pie—delicious! —Marion Kearley, Ladner, British Columbia
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield about 3 dozen.
Number Of Ingredients 15
Steps:
- Cream shortening and sugar until light and fluffy. Beat in pumpkin pie mix and molasses. In another bowl, whisk next 6 ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap. Refrigerate several hours, until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. pumpkin-shaped cookie cutter. Place 2 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Remove from pans to wire racks to cool completely., For icing, beat confectioners' sugar, butter and enough milk to reach spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.
Nutrition Facts : Calories 156 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 94mg sodium, CarbohydrateContent 28g carbohydrate (20g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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