PUMPKIN ROLL COOKIES RECIPES

Steps:

• Preheat oven to 375ºF In a large mixing bowl, combine with electric mixer the butter, brown sugar and orange zest.
• Add the pumpkin, egg yolk, and vanilla.
• Gradually add the flour and spices.
• Mix with your hands to create a soft dough.
• Wrap in plastic and refrigerate for 30 minutes.
• Divide dough into two pieces.
• Roll out each piece to 1/8-inch thickness on a floured surface.
• Cut into shapes with cookie cutters.
• Place on ungreased cookie sheet and bake for 10-15 minutes.
• Optional: Decorate with favorite frosting and candies if 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.