It’s Pumpkin Cut-Out Cookie Time!
Autumn is here and with it comes the symbolic sight of the season; pumpkins, lots and lots of pumpkins. The bright orange color in these pumpkin cut-out cookies give us that special feel of the season. But more than that, the nutrition benefits contribute to our health. 1 cup of Pumpkin contains 394 mg. of Potassium along with oodles of vitamins, protein and dietary fiber. Even if that doesn’t impress you, think of this; that wonderful, golden spicy flavor with cinnamon, ginger and spices which make pumpkin so delicious.
These Pumpkin Cut-Out Cookies are the perfect way to celebrate the season. If you are entertaining, having a party or just a few friends over, these bright, cheery cookies will never be forgotten. And not only are they pumpkin-ey, but they’re delicious too. Just follow the easy recipe below.
Pumpkin Cut-Out Cookies Recipe
Serves: 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)
- 1 egg yolk
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 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.
- 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 an 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. 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 on to your friends and family, I have just the things for you to choose from below.