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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! 
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Author Rob

Ingredients

  • 2 cups unsalted sweet cream butter, softened
  • 1 cup sugar
  • 1 cup light brown sugar
  • 1/4 cup pumpkin puree
  • 2 large eggs
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 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
  • 1/2 tsp cream of tarter
  • 1/2 tsp vanilla
  • 4 1/2 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.