Rolled Pumpkin Spice Cookies for Decorating
These Pumpkin Spice Cookies are my seasonal take on a traditional rolled sugar cookie. Tasty as is, and fantastic to use for decorating!
Servings: 50 Cookies
Calories: 92kcal
Equipment
- Stand Mixer or
- Electric Hand Mixer
- Rolling Pin
- 2 Baking Sheets
- Parchment Paper
- Cookie Cutters
Ingredients
- 1 cup Butter softened
- 1 ½ cups Brown sugar packed
- 3 Large eggs
- 2 teaspoon Vanilla extract
- 3 ¼ cups All-purpose flour
- 1 ½ tablespoon Pumpkin Spice
- 1 ½ teaspoon Baking powder
- ¾ teaspoon Salt
Instructions
- In a stand mixer, cream together butter and brown sugar until smooth and fluffy.
- Add in eggs a little at a time, beating well between each addition. Add vanilla extract, and mix until well incorporated and smooth.
- In a separate bowl, mix the flour, pumpkin spice, baking powder, and salt together. Carefully add this dry ingredient mix into wet ingredients, stirring until fully incorporated
- Wrap dough in plastic film, chill for 1 hour.
- Preheat oven to 400 degrees F, line cookie sheets with parchment paper
- On a floured counter, roll cookie dough out to about ¼″ thick (can be slightly thicker).
- Use cookie cutters to cut out whatever shapes you’d like, place cookies 2″ apart on prepared cookie sheets.
- Bake cookies for 8-10 minutes, or until bottoms look lightly golden.
- Allow cookies to cool on cookie sheets for at least 5 minutes before moving. Cookies need to cool completely before decorating.
Video
Notes
See post for notes on decorating.
Nutrition
Calories: 92kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 83mg | Potassium: 24mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 128IU | Vitamin C: 0.04mg | Calcium: 18mg | Iron: 1mg