Pumpkin Spice Sugar Cookies
Pumpkin Spice Sugar Cookies
Happy October! I love baking in fall (as does everyone I think) and these cookies are my favourite. They’re thick, soft, sugar cookies with a hint of pumpkin spice.
You can ice these how you like! The brown details and green stems help these cookies stand out, but icing nearly 2 dozen cookies with fine details will give you a hand cramp so I recommend finding an icing buddy.
INGREDIENTS
Cookies
2 cups flour
½ tsp. baking powder
½ tsp. salt
2 teaspoons pumpkin pie spice (cinnamon, ginger, nutmeg & cloves)
1 cup (2 sticks) butter, softened
1 cup sugar
1 tbsp. brown sugar
1 large egg
1½ tsp. vanilla extract
Icing
4 cups icing sugar
3/4 cup milk (more as needed)
1 tbsp. vanilla extract
YIELD
About 2 dozen cookies
TIME
Prep - 20 minutes
Chill - 1 hour+
Roll and cut - 15 minutes
Bake - 8 minutes
Decorate - 45 minutes
TOOLS
2 medium bowls
Stand or hand mixer
Baking sheets and cooling racks
Icing bags and plain round piping nozzle
DIRECTIONS
In a medium bowl, whisk the flour, baking powder, pumpkin pie spice, and salt, set aside.
In the bowl of an electric mixer, cream the butter and sugars, at medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla, beat at medium speed for another 2 minutes.
Add the dry ingredients in parts and either mix by hand or on low speed until just combined. Shape into a disk and wrap tightly with plastic wrap. Refrigerate for at least 1 hour and up to 24 hours.
Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Remove dough from refrigerator onto a lightly floured surface. Let dough sit at room temperature for 10 minutes if needed.
With a rolling pin, roll the dough out to ¼-inch thickness. Use a pumpkin shaped cookie cutter to cut out cookies, placing on prepared baking sheet.
Bake cookies for 8-9 minutes until edges are just ready to turn the slightest bit light brown. Cool completely on a wire rack before decorating.
To make the icing, mix all ingredients in a bowl. Add icing sugar until you have desired thickness. Divide into three bowls and dye desired colours. Use a piping bag to add details.
Recipe adapted from Sweet Pea’s Kitchen (which appears to be offline at the moment).
