PUMPKIN DECORATED COOKIES RECIPES

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.

Steps:

• In the bowl of a stand mixer, beat together the butter and cream cheese on medium-high speed for 3-4 minutes until the mixture is creamy.
• Add the sugar and beat on medium-high speed for another 3-4 minutes.
• Add the yolks and the almond extract and beat for another minute, scraping down the sides of the bowl halfway through.
• Add the flour and salt and mix on medium-low speed until the dough has formed. Now turn the mixer on high speed and mix for 10-20 seconds.
• Roll out and chill the dough for at least 30 minutes (see tips above for chilling).
• Cut out pumpkins using a pumpkin cutter and bake on a parchment lined baking sheet in a preheated oven at 350° for 10-14 minutes, depending on the thickness of the dough.
• Cool completely before decorating.