Saturday, October 30, 2010
Pumpkin Cut-Out Cookie Recipe
This is a great pumpkin cookie recipe from a pumpkin cookbook I have. It's become a tradition over here to make them every Halloween. I usually double the recipe to have enough to share with friends and neighbors (the recipe says this will make 50 cookies but they must use miniature cutters. I find it only makes about a dozen cookies w/the cutters I have).
2 1/4 all-purpose flour (I like to use whole wheat)
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
3/4 cup butter, at room temp
1/2 cup firmly packed brown sugar (I like to use sucanat)
2-3 Tbs finely grated orange zest
1/2 cup pumpkin puree
1 egg yolk
Sift the flour, spices and salt together in large bowl. In separate bowl, cream together butter, sugar and orange zest. Add in flour mixture, pumpkin puree, and egg yolk and mix to form a soft yet stiff dough. Divide into 4 balls, flatten each and wrap each in plastic wrap. Refrigerate at least 30 mins. Preheat oven to 375 F. Take one section of dough out of fridge at a time and roll out to about 1/8" thick. I like to roll between two sheets of wax paper, dusted w/a bit of flour. Cut out cookies w/Halloween or fall cookie cutters. Place on greased baking sheet and bake for 10-15 mins or until light golden on the bottom. Transfer to wire rack to cool completely before frosting. You can frost these with a cream cheese frosting or a traditional sugar cookie icing and they are also delicious plain (not too sweet, which is perfect for me).