Monday, September 5, 2016

Pumpkin Season: Pumpkin Sugar Cookies

Well, I gave myself until Labor Day to starting decorating for fall and bring out the pumpkins. I didn't bring out the witches and ghosts but there is a lot of fall color around the house now. With the start of fall (I know it's technically not fall and it's still 100 degrees), it's time for PUMPKIN!
Pumpkin Spice Lattes are back at Starbucks!
Pumpkin Spice Doughnuts are back at Krispy Kreme!

Couldn't wait for the cool weather (which I hope is coming soon) to make these Pumpkin Sugar Cookies! Just a basic sugar cookie with some pumpkin puree added....

Pumpkin Sugar Cookies

1 ½ cups sugar +more for rolling

2 ½ cups all- purpose flour

½ t. baking powder

½ t. salt

½ t. cinnamon

14 T. Butter (1 ¾ stick) – room temperature

2 t. vanilla extract

1 egg yolk

 ½ C. pure pumpkin puree
In a large bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside. Mix together the butter and sugar until light and fluffy.

Mix in the egg yolk and vanilla. Add pumpkin and mix well. Gradually mix in the flour until well combined. Refrigerate the cookie dough for 20 minutes. Preheat oven to 350 degrees. Roll dough into 1 inch balls. Roll in sugar. Place on a parchment lined cookie sheet, spacing the cookies about 2 inches apart. Bake for 10-12 minutes but watch closely and don’t overbake. Let cool on pan for a couple of minutes before removing to a cooling rack.
For a printable version of this recipe click Here! Thanks to Wine and Glue for the great recipe!

Just checked my Pinterest "stats" - I have 109 pumpkin recipes pinned - Look for more to follow in Pumpkin Season! Maybe the weather will cooperate soon!

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