Classic sugar cookies get a fall makeover in this pumpkin sugar cookie recipe! Pumpkin puree and pumpkin pie spice are used in the cookie dough, then the cookies are cut out and decorated to look like pumpkins.
½cuppumpkin puree(120 grams before blotting out moisture; 80 grams after blotting)
2large egg yolksat room temperature
2teaspoonspure vanilla extract
Instructions
In a medium-sized mixing bowl whisk the flour, pumpkin pie spice, cinnamon, baking powder, and salt together until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add the granulated sugar and continue mixing for 1 to 2 minutes or until well combined.
Line a large plate with several paper towels. Scoop the pumpkin puree on top of the paper towels and spread it out. Add several more paper towels on top and blot the pumpkin to remove some of the excess moisture. You may need to use several more paper towels for this step.
Add the blotted pumpkin puree to the wet ingredients and mix until fully combined. Then, mix in the egg yolks and vanilla extract, stopping to scrape down the sides of the bowl as needed.
Add the dry ingredients to the wet ingredients and mix until just combined. The dough will be really thick, so if needed, use a rubber spatula or your hands to help work it together.
Divide the dough in half. Lightly flour a piece of parchment paper, add half of the dough, top with another piece of parchment paper, and roll the dough to ¼-inch thick between the pieces of parchment paper. Repeat with the other half of the dough.
Leaving the dough between the parchment paper, place them on a baking sheet, and refrigerate for at least 1 and ½ hours.
Preheat the oven to 350°F (180°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.
Remove one sheet of the cookie dough from the refrigerator and peel off the top layer of parchment paper. Using a 3-inch pumpkin shaped cookie cutter, cut the cookie dough out and place onto the prepared baking sheets, making sure to leave a little room between each one.
Re-roll any scrap pieces of dough between the two pieces of parchment paper and continue cutting out shapes. Repeat with the other sheet of chilled cookie dough.
Bake for 11 to 13 minutes or until the tops of the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheets for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
Once the cookies have cooled completely, top with your favorite sugar cookie icing or royal icing. Allow to dry completely before serving.
Video
Notes
Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week.Freezing Instructions: Cookies will freeze well for up to 3 months, thaw overnight in the fridge.