Description
Spiced pumpkin cut-out cookies decorated with simple royal icing. Makes twelve 4 1/2-inch cookies.
From Bridget Edwards of Bake at 350.
Ingredients
- 3 cups Unbleached All-purpose Flour
- 2 teaspoons Baking Powder
- 1-½ teaspoon Cinnamon
- ¾ teaspoons Ground Ginger
- ¼ teaspoons Nutmeg
- ¼ teaspoons Allspice
- ⅛ teaspoons Cloves
- ¾ cups Salted Butter, Cut Into Chunks
- ½ cups Granulated Sugar
- ½ cups Packed Light Brown Sugar
- 1 Egg
- ½ cups Canned Pumpkin Puree
- Royal Icing, Unflavored
Preparation
Note: Prep time does not include 20 minutes to make icing, and 2 hours to decorate.
Whisk the flour, baking powder, and spices together. Set aside.
With an electric mixer, cream the butter and sugars together until light and creamy. Beat in the egg and pumpkin, scraping down the sides and bottom of the bowl as needed.
On low speed, add the flour mixture in three additions, mixing just until combined, scraping down the bottom of the bowl occasionally.
Refrigerate the dough for 20–30 minutes before rolling. The pumpkin makes it a little sticky.
Preheat oven to 350ºF. Line cookie sheets with parchment paper.
On a floured surface and with a floured rolling pin, roll the dough to 1/4-inch thickness. Cut out the shapes, then freeze on the cookie sheet for 5–10 minutes before baking. Re-roll the scraps and continue cutting out cookies.
Bake for 10–12 minutes, depending on the size of the cookies. Let rest on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.
Once the cookies are cooled, decorate with royal icing.
