Empty My Fridge
Pumpkin Sugar Cookies
Ingredients
- Flour2
- Baking powder½ tsp
- Pumpkin · canned2 tsp + 6 tbsp + 1 tsp
- Cinnamon · ground½ tsp
- Salt0.38 tsp
- Butter · softened1 ¾ cups
- Sugar4 ¾ cups
- Egg1
- Vanilla2 tsp
- Heavy cream2 tbsp
- Food coloring · for tinting
Instructions
- In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon and salt. Set aside.
- Beat the butter and sugar on medium-high speed for about 3 minutes until light and creamy. Add the egg yolk, vanilla and blotted pumpkin and beat for about 1 minute until combined, scraping the bowl as needed.
- Add the dry ingredients to the wet and mix on low speed until combined. The dough should be soft; if it is too sticky to roll, beat in 1 more tablespoon of flour.
- Divide the dough in half. Roll each portion between lightly floured parchment or a floured silicone mat to about 1/4 inch (6 mm) thick, keeping it evenly thick.
- Lightly flour one rolled sheet, place the second sheet on top, cover tightly and refrigerate for at least 2 hours and up to 2 days.
- Preheat the oven to 350°F (177°C) and line large baking sheets with parchment or silicone mats.
- Take out the top sheet of dough (run a hand under it if it sticks), cut out shapes, and gather and reroll the scraps until all dough is used. Repeat with the second sheet. Space the cookies 3 inches (7.5 cm) apart on the sheets.
- Bake for 11–13 minutes, until the edges are very lightly browned and set, rotating the sheets halfway if your oven has hot spots.
- Cool on the sheet for 5 minutes, then move to a rack to cool completely.
- Beat the butter on medium speed for about 2 minutes until creamy. Add the icing sugar, cream, vanilla, pumpkin pie spice and salt. Beat on low for 30 seconds, then on medium-high for 2 full minutes.
- Tint the icing with gel colouring if you like, or leave it white. Spread it with a knife or pipe it with a piping bag.
- Divide the icing between two bowls, tint one orange and leave one white, and set aside a little to tint brown or green for stems. Pipe curved lines over each pumpkin cookie with a Wilton 4B tip for the ridged look; pipe stems with a Wilton 21 tip.
- Store decorated cookies at room temperature for 1 day, or in the fridge for up to 5 days. The icing will slightly dry on top after a few hours.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.