Pumpkin Cut-Out Cookies Recipe

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When Autumn approaches, one of the symbolic sights of the season are pumpkins, lots and lots of pumpkins. Their bright orange color gives us that special feel of the season. But not only that, the nutrition benefits contribute to our health. 1 cup of Pumpkin contains 394 mg. of Potassium along with oodles of vitamins, protein and dietary fiber. Even if that doesn’t impress you, think of this; that wonderful, golden spicy flavor with all that cinnamon, ginger and spices which make pumpkin so delicious.

 

Try my Pumpkin Cut-Out Cookies Recipe below.

Pumpkin Cut-Out Cookies Recipe

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 5 dozen

Ingredients
  • 3 cups all-purpose flour
  • 1 Tablespoon pumpkin pie spice
  • 1 Tablespoon ground ginger
  • ½ teaspoon salt
  • 1 cup softened butter
  • 2 cups sugar
  • 1 cup pumpkin, (fresh or canned)
  • 1 egg yolk
Instructions
  1. In medium bowl, combine flour, pumpkin pie spice, ginger and salt and set aside.
  2. In large mixer bowl, cream butter and sugar, beating until light and fluffy.
  3. Add pumpkin and egg yolk, mix well. Cover and chill dough until firm.
  4. Divide dough into 4 parts. Place each part on a 14X10-inch sheet of plastic wrap.
  5. Wrap dough loosely, and shape into roll 1 and ½-inches around, then wrap securely and chill
  6. about 2 hours.
  7. When ready to bake, preheat oven to 350 degrees and grease cookie sheet.
  8. Cut rolls of dough into ¼-inch thick slices. Place on cookie sheet, pat to spread slightly.
  9. Reserve some slices to make stems for your pumpkins; cut into fourths and shape and press into top of cookie slice to form stem.
  10. Use toothpick to press in the ribs of the pumpkin.
  11. Bake 15 to 18 minutes, or until lightly browned.
  12. Remove cookies to cooling rack, cool completely.
  13. Frost with orange frosting. With green frosting and using pastry bag with leaf tip and pastry bag with smallest tip, decorate the pumpkin cookie with leaves and vines.

 

If you are fortunate to have a pumpkin cookie cutter, you may omit the part about shaping the dough into a roll and the directions for making the cut-out pumpkin by hand. Just chill dough, then roll out and cut with pumpkin shaped cutter, and follow the baking time and cooling. You may also find a pumpkin cookie cutter here.

4″ Pumpkin Cookie Cutter

Making cookie dough can be tough for an electric mixer. I should know, I’ve burned out two of them while making cookies. It takes at least a 290 watts mixer, with a power burst, to get cookie dough mixed properly and still have a working mixer when you’re through. I recommend the one below, because it’s one that has stuck with me faithfully through many batches of Pumpkin Cut-Out Cookies. You may already have one that fills the bill in your kitchen.

Hamilton Beach 64650 6-Speed Classic Stand Mixer, Stainless Steel


 

ABOUT THE AUTHOR

 

Nancy Hardin is a highly experienced writer and author. A retired journalist, she is also a mother, grandmother and great-grandmother with a wealth of experience in many fields. In addition, she is a retiree veteran, having spent many years in the Women’s Army Corps. She is also an experienced ghostwriter and you can see more about her skills at the The Writers’Door. YOu can visit Nancy’s website here and discover more of her work at this site.

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