So the other day, I was
bored procrastinating, and I decided to google pumpkin sugar cookies. I found dozens upon dozens of pumpkin shaped sugar cookies, and a handful of pumpkin spice cookies with assorted frostings, but not a pumpkin sugar cookie you could cut to hold its shape.
I was surprised too.
So I decided to fix that, and tweak my own sugar cookie recipe beyond recognition so it couldn’t be reverse-engineered to get *that* recipe (the one I used for my bakery sugar cookies, sorry not sorry 😉 ) and create a pumpkin sugar cookie dough. These hold their shape beautifully, and best of all, they have real pumpkin in them, so real pumpkin flavor – hooray! And really, how cute would it be to have a tray of pumpkin-shaped pumpkin cookies as a Halloween or fall treat?
But I couldn’t stop at just pumpkins, so I made a few other shapes, mixed a few colors of frosting, and started doodling and playing with a few ideas until these adorable little creations came to life. Aren’t they darling?
And of course, we have a tutorial! In video, please pardon my awful editing skills! (recipe below video)
- 4 oz unsalted butter, softened
- 4 oz pumpkin puree
- 3 cups all-purpose flour
- 1 egg
- ½ tsp salt
- 1 tsp cinnamon
- ¾ c powdered sugar
- 2 tsp vanilla extract
- Sift together the dry ingredients.
- Cream the butter until light and fluffy. Stir in the sugar and pumpkin.
- Add the egg, scraping down the sides after stirring.
- Slowly mix in the dry ingredients until just combined.
- Roll out the cookie dough to desired thickness between two sheets of plastic wrap or parchment paper. Place in the refrigerator for at least 30 minutes to chill.
- When you are ready to cut and bake the cookies, preheat your oven to 400 F.
- Remove the cookie dough from the refrigerator and cut out desired shapes. It's best to cut shapes as close to each other as possible because you will need to chill the re-rolled dough again before cutting.
- Place the cookies on ungreased parchment paper baking sheets and bake for 10-12 minutes or until the bottom edges are slightly golden and cookies are baked through.
- Allow to cool completely before frosting.