Pumpkin Spritz Cookies Recipes

SPICE SPRITZ COOKIES

Steps:

• In a small bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder and pumpkin pie spice; gradually add to the creamed mixture. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.

PUMPKIN SPRITZ COOKIES

Steps:

• Pre-heat oven to 400°F.
• In a large mixing bowl beat butter until creamy, about 3 minutes. Beat in sugar and spices until well combined and the granules have begun to melt. Mix in pumpkin, egg and vanilla until well combined.
• In a separate bowl, stir together flour and baking powder. Stir flour mixture into butter mixture until well combined.
• Place into a cookie press and press out shapes onto an ungreased baking sheet.
• Lightly sprinkle cookies with the spiced sprinkling sugar.
• Bake 6 to 8 minutes or until set but not browned. Allow to cool 2 minutes on baking sheet then remove to wire racks to cool completely.

ICED SPICED PUMPKIN SPRITZ COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat brown sugar and butter together in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat pumpkin, egg, and 2 teaspoons vanilla extract into butter mixture.
• Whisk flour, 2 tablespoons cinnamon, ginger, nutmeg, baking powder, cloves, allspice, and salt together in a bowl. Add flour mixture to pumpkin mixture and stir until dough is completely combined.
• Fill a cookie press with pumpkin cookie dough. Press cookies 2-inches apart on baking sheets.
• Bake cookies in batches in the preheated oven until edges begin to brown, 5 to 8 minutes. Transfer cookies to wire racks to cool completely.
• Whisk confectioners' sugar, milk, corn syrup, 4 teaspoons cinnamon, and 2 teaspoons vanilla extract together in a bowl to an icing consistency. Dip cooled cookies in icing and shake gently to remove excess. Place iced cookies on a sheet of waxed paper while icing dries.

PUMPKIN PIE SPRITZ COOKIES

Steps:

• Weigh or measure the flour, baking powder, salt, and pumpkin pie spice into a bowl and run a whisk through to blend. In a stand or handheld mixer blend the butter and sugar together. I use the medium speed for 2 to 3 minutes. Add the vanilla then the egg and mix through the dough.
• Gradually add the flour mixture on low speed till blended. I usually scrape down the sides of the bowl and mix for another 30 seconds.
• Place your cookie pans into the refrigerator and preheat your oven while you get your cookie-press ready. Since these are pumpkin pie spritz, I chose the pumpkin shape that came with my cookie press. Follow the instructions filling and using your cookie press.
• Using a cold ungreased cookie pan, add as many cookies as you can fit onto the pan. They do not spread much so an inch between the cookies is plenty. Bake at 350° for 9-11 minutes then move them to a cooling rack to cool.

PUMPKIN SPRITZ COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat butter and sugar with an electric mixer in a large bowl until smooth and creamy, about 2 minutes. Mix in canned pumpkin, egg, cinnamon, vanilla, nutmeg, pumpkin pie spice, and ground ginger until well combined.
• Stir flour and baking powder together in a small bowl. Add flour mixture to pumpkin mixture in thirds, mixing dough well between each addition.
• Spoon cookie dough into a cookie press fitted with a pumpkin-shaped die and press dough onto a baking sheet.
• Bake in preheated oven until edges just begin to brown, about 8 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.