Nothing More Beautiful Than A Plate of These!
Autumn is here and with it comes the symbolic sight of the season; pumpkins, lots and lots of bright, cheerful orange pumpkins. Make these delicious Pumpkin Cut-Out Cookies and treat your family and friends. Not only do these cookies give us that special feel of the season with their beautiful color and decoration, but more than that, the nutritional benefits contribute to our health. Think of this: just one cup of pumpkin contains 394 mg. of Potassium along with oodles of vitamins, protein and dietary fiber. Even if that doesn’t impress you, how about this: biting into a cookie with that wonderful, golden spicy flavor created with cinnamon, ginger and spices. Yummmm, makes my mouth water to think of it!
During the Fall and Winter holiday times, there seem to be more reasons to have family and friends over. These Pumpkin Cut-Out Cookies are the perfect way to celebrate the season and to entertain. These bright, cheery cookies will never be forgotten and you may be asked for the recipe too, so feel free to share it. They’re not that difficult to make, just follow the easy recipe below.
Pumpkin Cut-Out Cookies Recipe
Serves: Approximately 5 dozen
- 3 cups all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 1 Tablespoon ground ginger
- ½ teaspoon salt
- 1 cup softened butter
- 2 cups sugar
- 1 cup pumpkin, (fresh or canned pure pumpkin, NOT pumpkin pie mix)
- 1 egg yolk
- Small decorator tipped green frosting for stems and leaves
- Orange frosting (bought or homemade)
Instructions and Information about two ways of making them into pumpkin shapes.
- In medium bowl, combine flour, pumpkin pie spice, ginger and salt and set aside.
- In large mixer bowl, cream butter and sugar, beating until light and fluffy.
- Add pumpkin and egg yolk, mix well. Cover and chill dough until firm.
- Divide dough into 4 parts. Place each part on a 14X10-inch sheet of plastic wrap.
- Wrap dough loosely, and shape into roll 1 and ½-inches around, then wrap securely and chill about 2 hours.
- When ready to bake, preheat oven to 350 degrees and grease cookie sheet.
- Cut rolls of dough into ¼-inch thick slices. Place on cookie sheet, pat to spread slightly.
- Reserve some slices of dough to make stems for your pumpkins; cut into fourths and shape and press into top of cookie slice to form stem.
- Use toothpick to press in the ribs of the pumpkin and lines on the stem.
- Bake 15 to 18 minutes, or until lightly browned.
- Remove cookies to cooling rack, cool completely.
- Frost with orange frosting. With green frosting and using pastry bag with leaf tip and pastry bag with smallest tip, decorate the pumpkin cookie with leaves and vines.
If you are fortunate enough to have a pumpkin cookie cutter, you may omit the part about shaping the dough into a roll and the directions for making the cut-out pumpkin by hand. Just chill dough, then roll out and cut with pumpkin shaped cutter, then follow the instructions to draw in the ribs of the pumpkin. Follow the same baking time and cooling. If you don’t have a cookie cutter and would prefer it, you may find one available on this page, shown below.
Making cookie dough can be tough for a hand-held electric mixer. I should know, I’ve burned out two of them while making cookies. It takes a strong motor with high wattage to get cookie dough mixed properly and still have a working mixer when you’re through. Stand mixers usually contain a higher wattage motor which doesn’t burn out easily on thick cookie dough. If you plan to be baking cookies through the Fall and Winter seasons, I recommend either of the models below, unless you already have a tried and true one in your kitchen.
And if you want something to serve those beautiful Pumpkin Cut-Out Cookies to your friends and family, I have just the things for you to choose from below.