Pumpkin Spice Roll Out Sugar Cookies Lifes A Batch Recipe 455

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PUMPKIN SPICE SOFT SUGAR COOKIES



Pumpkin Spice Soft Sugar Cookies image

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

1 ½ cups butter, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 ½ cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon salt
cooking spray
¼ cup white sugar, or as needed

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)



Pumpkin Spice Roll-out Sugar Cookies. | Life's a Batch Recipe - (4.5/5) image

Provided by dedmund

Number Of Ingredients 9

1 cup unsalted butter
3/4 cup light brown sugar, packed
1/2 cup turbinado sugar**
3/4 teaspoon, baking powder
3/4 teaspoon, salt
2 1/2 teaspoons pumpkin pie spice
1 egg
1 tablespoon milk
2 3/4 cups whole wheat flour**

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



Pumpkin Roll-Out Cookies image

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

¾ cup unsalted butter
½ cup packed brown sugar
1 tablespoon orange zest
½ cup solid pack pumpkin puree
1 egg yolk
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 pinch salt

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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