PUMPKIN SPICE SOFT SUGAR COOKIES
If a homemade pumpkin pie and a soft sugar cookie had little cookies of their own, well, let these speak for themselves. Add your favorite seasoned nuts if you wish. I happened to have had some caramelized sugar I had previously made and I crushed this up and added to the top of some of the cookies just before baking.
Provided by Big C
Categories Desserts Cookies Sugar Cookies
Time 20m
Yield 48
Number Of Ingredients 10
Steps:
- Beat butter and 2 cups sugar with an electric mixer in a large bowl until creamy. Add eggs and vanilla; beat until smooth.
- Sift flour, pumpkin pie spice, baking powder, and salt together in a bowl. Add flour mixture to butter mixture and beat until flour is completely incorporated. Cover dough with plastic wrap and refrigerate until chilled, at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray.
- Pour 1/4 cup sugar into a shallow bowl.
- Drop spoonfuls of dough 2 inches apart onto prepared baking sheets. Moisten the bottom of a glass with water and dip the glass in sugar. Gently flatten each drop of cookie dough with the bottom of the sugared glass.
- Bake cookies in the preheated oven until set, 5 to 7 minutes.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 16.5 g, Cholesterol 23 mg, Fat 6.1 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 102.6 mg, Sugar 9.4 g
PUMPKIN SPICE ROLL-OUT SUGAR COOKIES. | LIFE'S A BATCH RECIPE - (4.5/5)
Provided by dedmund
Number Of Ingredients 9
Steps:
- Cream together the butter and brown sugar until light & fluffy (about 3-4 minutes on medium speed). Add in the turbinado sugar, and cream for an extra minute or so. Add the baking powder, salt, and pumpkin pie spice; mix well. Add the egg & milk; beat well. Add the flour, mixing until well-combined. The dough should be soft & not sticky. Turn out onto sheets of waxed paper & roll. Cut out shapes, and transfer to baking sheets lined with parchment paper or Silpat liners. Freeze sheets for 10 minutes. Meanwhile, preheat oven to 365°F. Remove cookies from freezer and bake for 8-10 minutes, or until the edges begin to have a hint of brown. Cool cookies on baking sheet for 2-3 minutes, and then remove to a wire rack to cool completely. Decorate with royal icing, if desired. These are FABULOUS plain, too! ** Substitutions: You can substitute regular granulated sugar for the turbinado sugar. You'll lose those little bits of "crunch," but the end result is just as tasty. Alternately, you can also use just the brown sugar, but you'll need to increase it to 1 1/4 cups total. You can use regular all-purpose flour with great results as well. It is not quite as dense as whole wheat flour, so make sure you change the amount to about 3 1/4 cups of all-purpose flour instead.
PUMPKIN ROLL-OUT COOKIES
Finally, a pumpkin cookie you can roll out and cut with cookie cutters.
Provided by Ann
Categories Fruits and Vegetables Vegetables Squash
Yield 18
Number Of Ingredients 11
Steps:
- In a medium bowl, cream the butter, brown sugar, and orange zest. Stir in the pumpkin. Add the eggs and vanilla, mix well. Sift together the flour, cinnamon, ginger, nutmeg, and salt; stir into the pumpkin mixture. Chill dough for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut into desired shapes and place onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Decorate with frosting or candy.
Nutrition Facts : Calories 154.6 calories, Carbohydrate 18.7 g, Cholesterol 31.7 mg, Fat 8.1 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 5 g, Sodium 20 mg, Sugar 6.3 g
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PUMPKIN SPICE CUT-OUT COOKIES - BAKER BY NATURE
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Estimated Reading Time 5 mins
- Preheat oven to 350 degrees (F). In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin spice until well combined. Set aside.
- In a medium bowl, combine the confectioners' sugar, water, salt, and food coloring (if using); whisk well. If the icing appears too thin to hold its shape, add a little more confectioners' sugar; if the icing appears a little too thick to easily pipe, add a little more water. You can play around here until you reach your preferred consistency.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld electric mixer, beat together the lemon juice and egg whites on low speed until just combined.
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From thepioneerwoman.com
Estimated Reading Time 5 mins
- Note: Prep time does not include 20 minutes to make icing, and 2 hours to decorate.Whisk the flour, baking powder, and spices together.
- On low speed, add the flour mixture in three additions, mixing just until combined, scraping down the bottom of the bowl occasionally.
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Estimated Reading Time 5 mins
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Estimated Reading Time 4 mins
- Cream the butter and 2 sugars together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.
- Add pumpkin purée and eggs while slowly mixing. Add vanilla extract and mix. Scrape down the bowl with your spatula at least once and mix briefly again.
- Sift your dry ingredients together. (Flour, cinnamon, ginger, nutmeg, all-spice and salt. I do not use baking powder in my cut-out cookies).
- Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won’t escape. Mix on low speed for 3o seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it’s ready. It’s also important at this stage not to over mix the dough (the glutens in the flour develop and the dough can become tough).
PUMPKIN SPICE ROLL OUT COOKIES | WEELICIOUS
From weelicious.com
- 2. In the bowl of a standing mixer or with an electric mixer, cream together the butter and sugar for 3 minutes, until light and fluffy. 3. Add the pumpkin puree and vanilla extract and beat until incorporated. 4. Turn the speed to low and gradually add the flour mixture. Continue to mix until the dough comes together. 5. Shape the dough into a disk, wrap in plastic wrap, and chill in the fridge for 30 minutes. When the dough has chilled, preheat the oven to 325F. 6. Roll out the dough onto a lightly floured surface to 1/4 inch thick, and use cookie cutters to cut into shapes.7. Transfer to a silpat-lined baking sheet and bake for 10-15 minutes.
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Estimated Reading Time 7 mins
- Color about 6/8 of your icing pumpkin orange. Thin it out to be about a 20-second royal icing. If you are new to working with Royal Icing check out the information using Royal Icing to explain the different thicknesses of royal icing.
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Estimated Reading Time 4 mins
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Estimated Reading Time 4 mins
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PUMPKIN SPICE CUT OUT SUGAR COOKIES | TIKKIDO.COM
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Estimated Reading Time 2 mins
- Add the flour, and mix just until all of the ingredients are well incorporated and form a firm cookie dough.
- Roll out the pumpkin spice sugar cookie dough on parchment paper, and use cookie cutters to cut out shapes.
PUMPKIN SPICE COOKIES - FRESH APRIL FLOURS
From freshaprilflours.com
4.8/5 (5)
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, 2 teaspoons cinnamon, and 1 teaspoon of pumpkin pie spice. Set aside.
- In a medium bowl, whisk together the cooled melted butter, brown sugar, and 1/2 cup of the granulated sugar until smooth, then whisk in the vanilla and pumpkin puree, again until smooth.
- Pour the wet ingredients into the dry ingredients and mix together with a large spatula until everything is combined. Cover the dough and chill in the refrigerator for at least 1 hour, or up to 3 days.
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Estimated Reading Time 7 mins
- In the bowl of a stand mixer using the cookie beater attachment, cream the softened butter and sugar until smooth and light yellow.
- Measure in the egg, the vanilla and the pumpkin. Beat slowly, occasionally scraping the sides, until the wet ingredients are incorporated.
- Sift the the dry ingredients – flour, baking soda, ground cinnamon, ground ginger, allspice and salt – into another bowl. Whisk together, and set aside.
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SOFT BATCH PUMPKIN COOKIES - THE VIEW FROM GREAT ISLAND
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- Cream the butter and shortening with the sugar together until well combined. Beat in the egg, scraping down the sides of the bowl well.
- Beat in the extract, spices, and pumpkin. Blend in the baking powder, baking soda, and salt, then add the flour and mix just until there is no dry flour left. Scrap the sides and bottom of the bowl to be sure everything is well combined.
- Use a 1 3/4 inch cookie scoop to portion out the dough and roll in the granulated sugar. I find it easiest to first shower the ball of dough with sugar and then roll it gently in my palms, adding more sugar as needed. More is better when it comes to the sugar coating, so be liberal.
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- In a medium sized bowl, toss together 2 and ½ cups of flour, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
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