Pumpkin Spice Sugar Cookies

Pumpkin Spice Sugar Cookies – Fall is in the air and that means it’s pumpkin everything time! Pumpkin Spice Sugar Cookies actually have pumpkin in the cookie!

Pumpkin Spice Sugar Cookies scream everything Autumn.  With cinnamon, nutmeg , ginger and pumpkin all mixed in the sugar cookie dough it gives you all the delicious warmth that you expect from a fall cookie. 

 The flavor is more subtle than spicy gingerbread but they have just the right amount of fall spices and pumpkin flavor.  These cookies are thick, soft, and a just a little cake like. 

Pumpkin Spice Sugar Cookies will make your house smell heavenly as they bake. They are so easy to make. First you will mix the butter and brown sugar and white sugar together.

Next add pumpkin purée and eggs while slowly mixing. Add vanilla extract and mix.

Then you will mix the dry ingredients and then combine both together to form a dough. Scoop dough out onto a floured surface. Knead in 1/2 C of flour Roll out dough to 1/8 inch in thickness Cut out shapes and place onto cookie sheet 2 inches apart. Place cookie sheet into the oven and bake for about 8-10 minutes Remove from oven and allow to cool completely. See pretty easy! Then you will frost them.  

Make these Pumpkin Spiced Sugar Cookies today! 

Pumpkin Spice Sugar Cookies

Pumpkin Spice Sugar Cookies - Fall is in the air and that means it's pumpkin everything time! Pumpkin Spice Sugar Cookies actually have pumpkin in the cookie! 

5 from 1 vote

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Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Author: Rob

Ingredients

• 2 cups unsalted sweet cream butter, softened
• 1 cup sugar
• 1 cup light brown sugar
• ¼ cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla
• 2 tsp cinnamon
• ⅛ tsp nutmeg
• ½ tsp ginger
• ½ tsp all-spice
• 7 cups flour (5 for the dough and 2 to roll out the cookies)
• 1 tsp salt
• Cookie Cutter : pumpkin

Icing ingredients :

• 4 egg whites
• ½ tsp cream of tarter
• ½ tsp vanilla
• 4 ½ cups powdered sugar
• Orange, and green gel food coloring
• 2 disposable piping bags fitted with a number 2 tip
• 2 squeeze bottles

Instructions

• 1.Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper

  2. Using a standing mixer, cream the butter and 2 sugars together. Add pumpkin purée and eggs while slowly mixing. Add vanilla extract and mix.

  2.In a large bowl, mix together the 5 cups of flour, cinnamon, ginger, nutmeg, all-spice and salt until combined

  Gradually mix in the dry ingredients until combined. Scoop dough out onto a floured surface. Knead in 1/2 C of flour. 

  Roll out dough to 1/8 inch in thickness. Cut out shapes and place onto cookie sheet 2 inches apart

  Place cookie sheet into the oven and bake for about 8-10 minutes

  Remove from oven and allow to cool completely
• Royal Icing Directions:

  1.Using the standing mixer, combine the egg whites, cream of tarter, vanilla and powdered sugar and mix until combined and stiff peaks form

  2. Split icing into 2 bowls. Add a few drops of Orange into one of the three bowls

  3.Add a few drops of green into the second bowl. Mix until the colors are blended and the shades you want

  4.Scoop about 1/4 C of icing into their own bags.Add 2-4 tsp of water into the remaining icing bowls and mix until combined

  5.Pour the icing's into squeeze bottles Outline the pumpkin cookies like shown in the sample image

  6. Fill in the two outer spots with the thinned orange icing and allow to dry for two hours before filling in the center

  7. Using the green icing, pipe on the stem and and fill in with the green icing

  8. Pipe on vines onto the pumpkins and allow to dry for an hour before enjoying.

Disclaimer

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.