These spiced pumpkin cookies are adorable! They don’t require a lot of fancy footwork to make, either. I plan to make up a large batch, wrap them in Halloween-themed paper, and send them to school as a class treat for my youngest son.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“Now, I’m sure you’ve seen decorated pumpkin cookies before. These, though, actually have pumpkin in the cookie! Spiced pumpkin cookies are topped with a traditional royal icing. The decorating part couldn’t be simpler—I promise!
These cookies are thick, soft, and a little cake-like. The flavor is more subtle than spicy gingerbread with just the right amount of fall spices and pumpkin flavor.”
Indeed, I have seen decorated pumpkin cookies before, but none as spectacular as these! Not only are the cookies fond to look at, but they taste amazing, too!
Ingredients
3 cups Gold Medal Unbleached All-purpose Flour
2 teaspoons Clabber Girl Baking Powder
1-1/2 teaspoon McCormick Cinnamon
3/4 teaspoons Ground Ginger
1/4 teaspoon Nutmeg
1/4 teaspoon Allspice
1/8 teaspoon Cloves
3/4 cups Land O Lakes Salted Butter, Cut Into Chunks
1/2 cup Domino Granulated Sugar
1/2 cup Packed Light Brown Sugar
1 Eggland’s Best Egg
1/2 cup Libby’s Canned Pumpkin Puree
Royal Icing, Unflavored
Instructions
Whisk the flour, baking powder, and spices together. Set aside.
With an electric mixer, cream the butter and sugars together until light and creamy. Beat in the egg and pumpkin, scraping down the sides and bottom of the bowl as needed.
On low speed, add the flour mixture in three additions, mixing just until combined, scraping down the bottom of the bowl occasionally.
Refrigerate the dough for 20–30 minutes before rolling. The pumpkin makes it a little sticky.
Preheat oven to 350ºF. Line cookie sheets with parchment paper.
On a floured surface and with a floured rolling pin, roll the dough to 1/4-inch thickness. Cut out the shapes, then freeze on the cookie sheet for 5–10 minutes before baking. Re-roll the scraps and continue cutting out cookies.
Bake for 10–12 minutes, depending on the size of the cookies. Let rest on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.
Once the cookies are cooled, decorate with royal icing.
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Quick Tip: Since these cookies require a small amount of pumpkin puree, try to find half-size cans at the grocery store to cut down on waste.
Thank you to The Pioneer Woman for this great recipe.
