PUMPKIN SUGAR COOKIES
A rolled sugar cookie with the taste of pumpkin.
Provided by MEREDITHRAE24
Categories Fruits and Vegetables Vegetables Squash
Time 2h25m
Yield 24
Number Of Ingredients 9
Steps:
- Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in egg until smooth. Mix pumpkin and vanilla extract into creamed butter mixture; add cinnamon, salt, and baking powder. Stir flour into pumpkin-butter mixture just until dough is mixed. Refrigerate dough, 2 hours to overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- Roll dough on a floured work surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
- Bake in the preheated oven until edges are lightly browned, 6 to 8 minutes.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 18.8 g, Cholesterol 23 mg, Fat 6.1 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 115 mg, Sugar 8.6 g
FALL PUMPKIN ROLL OUT COOKIES
I modified a recipie for pumpkin Roll Out cookies to intensify the flavors. I Needed to make some cut out cookies that kept the fall is here vibe going with their flavor as well as their shape. Here goes!
Provided by KATE P
Categories Cookies
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Cream together Sugar, butter, orange zest and vanilla.
- 2. Stir in Pumpkin
- 3. Add egg yolk
- 4. Sift together flour, cinnamon, ginger, nutmeg, pumpkin.
- 5. Add dry ingredient mixture to wet slowly, mixing at low speed until dough forms
- 6. REFRIGERATE AT LEAST **30 MINUTES** This is crucial!
- 7. Preheat oven to 375 degrees
- 8. On a lightly floured surface, roll dough out to a thickness of roughly 1/8 in. Cut with cookie cutters into desired shapes.
- 9. cover a cookie sheet with parchment and bake cookies for 9-11 minutes, until firm but NOT browned on edges. Allow cookies to rest on cookie sheet 5 minutes, then remove to rack to finish cooling
- 10. Frost/decorate if desired.
- 11. Flavors are most intense the second day..if you can keep them around that long!
PUMPKIN ROLLOUT COOKIES
Make and share this Pumpkin Rollout Cookies recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 30m
Yield 3 dozen, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375ºF In a large mixing bowl, combine with electric mixer the butter, brown sugar and orange zest.
- Add the pumpkin, egg yolk, and vanilla.
- Gradually add the flour and spices.
- Mix with your hands to create a soft dough.
- Wrap in plastic and refrigerate for 30 minutes.
- Divide dough into two pieces.
- Roll out each piece to 1/8-inch thickness on a floured surface.
- Cut into shapes with cookie cutters.
- Place on ungreased cookie sheet and bake for 10-15 minutes.
- Optional: Decorate with favorite frosting and candies if desired.
PUMPKIN SPICE ROLL-OUT SUGAR COOKIES. | LIFE'S A BATCH RECIPE - (4.5/5)
Provided by dedmund
Number Of Ingredients 9
Steps:
- Cream together the butter and brown sugar until light & fluffy (about 3-4 minutes on medium speed). Add in the turbinado sugar, and cream for an extra minute or so. Add the baking powder, salt, and pumpkin pie spice; mix well. Add the egg & milk; beat well. Add the flour, mixing until well-combined. The dough should be soft & not sticky. Turn out onto sheets of waxed paper & roll. Cut out shapes, and transfer to baking sheets lined with parchment paper or Silpat liners. Freeze sheets for 10 minutes. Meanwhile, preheat oven to 365°F. Remove cookies from freezer and bake for 8-10 minutes, or until the edges begin to have a hint of brown. Cool cookies on baking sheet for 2-3 minutes, and then remove to a wire rack to cool completely. Decorate with royal icing, if desired. These are FABULOUS plain, too! ** Substitutions: You can substitute regular granulated sugar for the turbinado sugar. You'll lose those little bits of "crunch," but the end result is just as tasty. Alternately, you can also use just the brown sugar, but you'll need to increase it to 1 1/4 cups total. You can use regular all-purpose flour with great results as well. It is not quite as dense as whole wheat flour, so make sure you change the amount to about 3 1/4 cups of all-purpose flour instead.
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SOFT PUMPKIN COOKIES (EASY RECIPE) - SALLY'S BAKING …
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5/5 (61)Category Dessert
- In this recipe, it’s best to use pumpkin that has had some moisture removed. Blot the pumpkin with paper towels to rid excess moisture. No need to squeeze it completely dry. I usually place it in a paper towel lined bowl and let the paper towel soak up some moisture. A clean kitchen towel works too, but the pumpkin can stain. After ridding some moisture, you’ll have a little less than 1 and 1/2 cups of pumpkin– I usually have about 1 and 1/3 cups (315g). Using anywhere between 1.33 – 1.5 cups of pumpkin is fine. Set aside until step 4. Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger together in a large bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla, and blotted pumpkin and mix on high until combined. Mixture will look a little curdled– that’s ok.
SPICED PUMPKIN CUT-OUT COOKIES - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 12Estimated Reading Time 5 minsCategory DessertTotal Time 52 mins
- Note: Prep time does not include 20 minutes to make icing, and 2 hours to decorate.Whisk the flour, baking powder, and spices together.
- On low speed, add the flour mixture in three additions, mixing just until combined, scraping down the bottom of the bowl occasionally.
PUMPKIN ROLL COOKIES RECIPE | CAKE COOKIES | PRACTICALLY …
From practicallyhomemade.com
3.2/5 (12)Estimated Reading Time 4 minsCategory DessertTotal Time 1 hr 34 mins
- In a medium bowl combine the filling ingredients and mix them together using a hand mixer or stand mixer. This will take about 3 minutes. The mixture will be thick and seem like it isn't going to come together but will eventually become smooth. Spoon mixture by the teaspoon onto a wax or parchment lined pan and place in the freezer for at least an hour and up to 2 days. Before you are ready to use them, take the balls out of the freezer and roll them into a nice round ball. Place back into the freezer until ready to use.
- Preheat oven to 350 degrees. Once the cream cheese filling has chilled, combine all of the cookie ingredients in a medium bowl and mix by hand until everything is well incorporated. On a greased cookie sheet, spoon a rounded tablespoon of dough and place a ball of cream cheese frosting in the middle of the dough. Take an additional tablespoon or so of dough and place on top of the cream cheese ball. Use the back of a spoon to spread the dough around and completely cover the frosting. Bake for 11-12 minutes, being sure to not over bake. Let the cookies cool on the sheet for 3-4 minutes before moving them to a cooling rack.
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