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Popular Recipes Pumpkin Spritz Cookies

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Pumpkin Spritz Cookies

"Festive holiday treat, good in my house from September through November. Top with decorative sugar."

Ingredients :

  • 1 cup butter, softened
  • 1/2 cup white sugar
  • 1/3 cup canned pumpkin
  • 1 egg
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground ginger
  • 2 3/4 cups all-purpose flour
  • 3/4 teaspoon baking powder

Instructions :

Prep : 15M Cook : 70M Ready in : 40M
  • 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.

Notes :

  • The second batch on a cookie sheet may have trouble sticking if the cookie sheet is still warm. I used some cool water to wipe it down, then dried it with a towel. This also removes any grease from the previously baked cookies that may inhibit sticking.

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