Pumpkin Spice Rolled Sugar Cookie
So, whether you're pairing these cookies with a cup of hot coffee or savoring them like a secret stash, our Pumpkin Spice Cookies are your ticket to a flavor adventure that's as thrilling as discovering buried treasure in your kitchen. Fall has never tasted so rich and rewarding!
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Ingredients
- Canned Pumpkin Puree: Canned pumpkin puree is made from cooked and mashed pumpkin. It's a convenient ingredient used in various recipes, especially during seasons when fresh pumpkins might not be readily available. It's smooth and has a slightly sweet, earthy flavor that adds moisture and a rich orange color to your cookies.
- Granulated Sugar: Granulated sugar, also known as white sugar, is a common sweetener used in baking.
- Unsalted Butter: Unsalted butter is a dairy product made from churning cream. It's used to add moisture, flavor, and richness to baked goods. Since the recipe specifies unsalted butter, it allows for better control over the salt content in the cookies.
- Coconut Oil: Coconut oil is a versatile cooking fat derived from the flesh of coconuts. It's used in this recipe to add flavor and moisture to the cookies.
- Egg: Eggs are binding agents in baking. They help hold the cookie dough together, provide structure, and contribute to the texture of the cookies.
- Vanilla Extract: Vanilla extract is a flavoring made by steeping vanilla beans in alcohol. It adds a warm, aromatic flavor to baked goods, enhancing their overall taste.
- All-Purpose Flour: All-purpose flour is a versatile type of flour commonly used in baking. It contains a moderate amount of protein and can be used for a wide range of recipes, from cookies to bread.
- Baking Powder and Baking Soda: Baking powder and baking soda are leavening agents. They create bubbles of carbon dioxide gas in the dough, causing it to rise and become light and airy during baking.
- Salt: Salt is used to enhance the flavor of baked goods. It balances the sweetness and other flavors in the cookies.
- Ground Spices (Cinnamon and Pumpkin Spice): These spices are responsible for the characteristic warm and cozy flavors associated with pumpkin desserts. Cinnamon adds sweetness, nutmeg provides a nutty and slightly sweet flavor, cloves offer a hint of spiciness, and ginger adds warmth.
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Indulge in the delightful flavors of autumn with our Pumpkin Spice Cookies. These delectable treats capture the essence of the season, combining the warmth of cinnamon, the comforting notes of nutmeg, and the rich sweetness of pumpkin into each bite.
- 76 g Unsalted Butter
- 48 g 100% Coconut Oil
- 50 g Egg ((1 Egg))
- 4 g Vanilla Extract
- 80 g Pumpkin Puree
- 217 g All Purpose Flour
- 2 g Fine Seasalt
- 2 g Baking Soda
- 1 g Pumpkin Spice
- 3 g Cinnamon
- 1 Egg White
- 242 g Powdered Sugar
- 39 g Pure Maple Syrup
- 59 g Water ((Add 1 Tablespoon at a time))
- Pumpkin Rolled Sugar Cookie and Maple Syrup Royal Icing
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Line cookie sheets with parchment paper.
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In a medium bowl combine flour, salt, baking soda, pumpkin spice, and cinnamon.
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Cream together butter, coconut oil, and sugar in the bowl of a standing mixer.
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Add egg and beat until combined, scrape down the sides and bottom of the bowl to make sure the egg is completely incorporated.
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Add pumpkin puree and vanilla extract until just combined.
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Add the flour mixture and mix until all the flour is combined. Do not over-mix. The dough will be a little sticky.
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Place the pumpkin spice dough on a generously floured surface and mix in a little flour at a time until the dough is still soft, pliable, and easy to roll out.
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Roll dough to ¼"-½" thickness (thicker = softer cookies).
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Use your favorite cookie cutter shapes and cut out the dough. Place cut-out cookies 2” apart on the prepared cookie sheets.
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Gather and reroll the scrapes and continue to cut out shapes until all the dough is used and place cut-out shapes on cookie sheets. Place cookie sheets in the freezer for 10-15 minutes.
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Preheat oven to 350℉
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Remove cookie trays from the freezer and place in a preheated oven. Cook for 10 minutes. Remove from oven and let cool for a couple of minutes on trays. Move slightly cooled cookies to cooling racks until completely cooled.
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While cooling, make the maple royal icing.
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Sift the powdered sugar. In a stand mixer or with a hand mixer whip egg white on high speed until foamy, add the maple syrup, once combined add the powdered sugar, and add water 1 tablespoon at a time until you reach your desired consistency for decorating your cookie.
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Thank you for trying our recipe. Please leave a review in our comment section if you enjoyed it or have any questions.
Enjoy your day.
Sandy