Updated: Oct 3, 2019
Team pumpkin spice yay or nay? For me, it’s an excited and exuberant “Yay!" Of course I had to take my love of all things pumpkin spice to my mixing bowl this year. A few weeks ago I was feeling rather adventurous in the kitchen and decided to play with my own pumpkin spice recipe for cut out cookies.
It’s an incredibly subtle pumpkin flavor that’s perfect with a cup of hot coffee. It keeps it shape beautifully while baking and will also filling your kitchen with the most heavenly, Fall smell you can imagine!
4 sticks of butter
1 cup brown sugar
1/2 cup white sugar
1 tbls vanilla extract
2 small eggs
1 tsp salt
1/4 cup canned pumpkin
2 tsp pumpkin pie spice
6 cups all purpose flour
Optional: Add mini-chocolate chips!
Cream butter and sugar together. Mix until fluffy.
Step 2: Add vanilla, eggs pumpkin and spices. Mix until well incorporated.
Step 3: Add flour a few cups at a time. The dough should pull away from the edges and have a play-doh like texture when it’s ready to be rolled.
Step 4: Roll dough between pieces of parchment paper. Omit any extra flour during rolling. Chill dough before cutting shapes.
After dough is chilled, cut out shapes and bake on a pan lined with parchment paper. I bake at 350. Bake time will vary slightly based on how many cookies are on each pan and how many pans are in the oven.
After baking, allow cookies to cool and rest before icing.
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