These super-tender pumpkin sugar cookies are perfectly spiced with just the right amount of pumpkin pie spice.
The optional frosting is a sweet addition that adds even more warm fall flavors.
Add just a touch of orange food coloring to the frosting to make these pumpkin sugar cookies pop.
Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Add pumpkin, egg and vanilla; beat on medium speed until combined.
Wrap each disk tightly with plastic wrap.
Refrigerate for at least 1 hour or up to 8 hours.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
When ready to bake, preheat oven to 350F.
Line 2 large rimmed baking sheets with parchment paper.
Working with 1 disk at a time, unwrap and place on a lightly floured work surface.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Roll out to 1/8-inch thickness; cut using desired cookie cutters (such as pumpkin shapes).
Transfer to the prepared baking sheets, leaving a 1/2-inch space between each cookie.
Repeat with the remaining dough, rerolling scraps once.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Bake until dry to the touch in the center, 10 to 12 minutes.
Let cool on the baking sheets for 5 minutes.
Transfer to a wire rack to cool completely, about 30 minutes.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Whisk in milk, vanilla and pumpkin pie spice, whisking until smooth.
Whisk in food coloring (if using) to achieve desired color.
To make ahead
Store cookies in an airtight container at room temperature for up to 1 week.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Soft white wheat has a lower protein content and produces more tender baked goods than hard red wheat does.
And because whole-wheat is awhole grain, eating it can help reduce blood pressure and cholesterol levels.
Compare that torefined white flourwhich has had the bran and germ removed.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
This recipe has a total of 12 grams of sugar per serving, all of which is added sugar.
This fits withinEatingWell’sguidelines, which cap added sugar at 20 grams per serving for desserts.
Yes, pumpkin puree is simply mashed pumpkin.
Meringue powder is used to stabilize and set the frosting, making it perfect for decorating cookies.
It’s made with powdered egg whites, sugar and stabilizers like cornstarch or cream of tartar.
you could find meringue powder in the cake-decorating section of craft stores, larger supermarkets and online.
Refrigerating the dough helps the cookies hold their shape in the oven.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
