Pumpkin Cookie Cutter Recipe

These Pumpkin cookie cutter cookies are yummy and delicious variations of the traditional roll-out sugar cookies and are best and the perfect for fall. The recipe with the best addition of the pumpkin gives you a delicious taste. A lot of people love these cookies.

Ingredients:

• Three and one of forth cups of all-purpose flour
• One teaspoon of baking powder
• One teaspoon cinnamon
• One of forth teaspoon ground ginger
• 1/8 teaspoon of the nutmeg, freshly grated
• One of forth teaspoon allspice
• One cup unsalted butter
• 2/3 cup of the granulated (white) sugar
• 1/3 cup of the brown sugar (light or dark)
• Just one egg
• One teaspoon vanilla extract
• 1/4 cup of canned pumpkin puree

Method:

First of all, you have to take a large size bowl, and then add, flour, baking powder, and spices. Now you have to stir constantly with the whisk to combine. After that in the simple bowl of an electric mixer, you have to beat the butter until it smooth. Then add both the sugars and beat very well until fully combined and fluffy. After that add egg, vanilla pumpkin, and beat again to combine. Now you have to scrape down the sides of your bowl with a spatula.

While your mixer is running constantly on low, add the flour mixture in it, slowly. Then mix until all of your flour is incorporated, and the mixture begins to ball up and pull away from the sides of this bowl. Then dump out the dough onto a simple clean work surface, kneed in any extra bits of this flour or dough, and then divide the dough into two equally large balls. Place these balls of the dough in a simple plastic bag flatten the dough into the large disks and then place in the refrigerator for almost thirty minutes. When this dough has chilled, you have to roll out onto the lightly floured surface and cut out in the desired shapes. Then bake the cookies in a pre-heated, 350 F oven, on ungreased baking sheets for almost twelve minutes, depending on the size of your cookies.

Ingredients:

• Three of the fourth cup of unsalted butter
• Half cup packed brown sugar
• One tablespoon orange zest
• Half cup solid pack pumpkin puree
• One egg yolk
• One teaspoon vanilla extract
• 2 ¼ cups of the all-purpose flour
• One of forth teaspoon ground cinnamon
• ¼ teaspoon of the ground ginger
• ¼ teaspoon of the ground nutmeg
• One pinch salt

Method: 

Firstly take a medium-size bowl, and cream the butter, brown sugar, and orange zest. Then stir it constantly in the pumpkin. After that, add the eggs and vanilla, mix very well. Now you have to sift together the flour, cinnamon, ginger, nutmeg, and salt. Then stir into the pumpkin mixture. Chill dough for almost thirty minutes. Then preheat your oven to 375 degrees F.

After that, on a lightly floured surface, you can roll out the dough to 1/8 inch thickness. Cut it into your desired shapes and place onto an unprepared cookie sheet. In the end, bake it for the ten to twelve minutes in the preheated oven. And then decorate with frosting or candy.

Have a try our latest recipe of Fruit Chat Recipe.

Thanks 🙂