PUMPKIN CUTOUT RECIPES

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.

Steps:

• Note: Prep time does not include 20 minutes to make icing, and 2 hours to decorate.Whisk the flour, baking powder, and spices together. Set aside.With an electric mixer, cream the butter and sugars together until light and creamy. Beat in the egg and pumpkin, scraping down the sides and bottom of the bowl as needed. On low speed, add the flour mixture in three additions, mixing just until combined, scraping down the bottom of the bowl occasionally. Refrigerate the dough for 20–30 minutes before rolling. The pumpkin makes it a little sticky. Preheat oven to 350ºF. Line cookie sheets with parchment paper.On a floured surface and with a floured rolling pin, roll the dough to 1/4-inch thickness. Cut out the shapes, then freeze on the cookie sheet for 5–10 minutes before baking. Re-roll the scraps and continue cutting out cookies. Bake for 10–12 minutes, depending on the size of the cookies. Let rest on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely. Once the cookies are cooled, decorate with royal icing.