PUMPKIN SHAPED SUGAR COOKIES RECIPES

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PUMPKIN-SHAPED SUGAR COOKIES RECIPE - PILLSBURY.COM



Pumpkin-Shaped Sugar Cookies Recipe - Pillsbury.com image

An easy refrigerated cookie makes this Halloween season sweet!

Provided by Pillsbury Kitchens

Total Time 40 minutes

Prep Time 25 minutes

Yield 16

Number Of Ingredients 7

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4 cup all-purpose flour
1 cup vanilla creamy ready-to-spread frosting (from 1-lb container)
Orange sugar
Green decorating icing
Black decorating icing
32 semisweet chocolate chips

Steps:

  • In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes.
  • Heat oven to 350°F. Cut dough into 16 (1/2-inch) slices. To make stem, at top of each slice, cut out small pie-shaped wedge. Push dough together where wedge was removed to reshape slice. On ungreased cookie sheet, place slices about 2 inches apart. Place wedge piece, pointed end out, to form pumpkin stem at top of each slice.
  • Bake 12 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • Spread frosting over cookies. Sprinkle generously with orange sugar. Frost stem of pumpkin with green decorating icing. Draw mouth and nose on cookies with black decorating icing; place 2 chocolate chips on each cookie for eyes.

Nutrition Facts : Calories 200 , CarbohydrateContent 29 g, CholesterolContent 10 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Cookie, SodiumContent 120 mg, SugarContent 20 g, TransFatContent 3 g

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.

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PUMPKIN SUGAR COOKIES RECIPE | REAL SIMPLE
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.
From realsimple.com
Reviews 3.5
Total Time 2 hours 0 minutes
Category Halloween
  • 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.
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