or done pumpkin sugar cookies? I dropped off sugar cookies shaped like pumpkins decorated with buttercream frosting at a beauty salon last week. One of the other woman saw them and now wants the same exact thing only she wants the cookies to be pumpkin. Has anyone ever made cutout pumpkin sugar cookies? Do I just add pumpkin to the sugar cookie recipe? Any help would be appreciated. Thank you.

I found this recipe. I hope it helps...I've never used it, but it sounds yummy!

Pumpkin Roll-Out Cookies

3/4 cup unsalted butter
1/2 cup packed brown sugar
1 tablespoon orange zest
1/2 cup solid pack pumpkin puree
1 egg yolk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 pinch salt

In a medium bowl, cream the butter, brown sugar, and orange zest. Stir in the pumpkin. Add the eggs and vanilla, mix well. Sift together the flour, cinnamon, ginger, nutmeg, and salt; stir into the pumpkin mixture. Chill dough for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut into desired shapes and place onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Decorate with frosting or candy.


~Denise

That sounds yummmmy.
I think I will try them.

Denise, that recipe sounds so good. Thanks for looking it up for me. I think I'll try them and let you guys know how they came out.

ge978, I will wait to make mine until you post how yours turned out.

I have that same recipe - but I haven't tried it yet. I'm going to try them today, so I'll let you know how it goes!

Be sure to let us know how they turn out...I think that I'm going to try them too. I LOVE pumpkin pie and cake...but have never thought about pumpkin cookies. They sound so good!!

~Denise

Here's an update (pardon my spelling, I don't see any spell check feature)

Well, I just took out my first batch of pumpkin cookies and I have to say I'm not very impressed...

Before you add the flour, the pumpkin/butter consistency is a little strange looking. But after the flour/spices were mixed in, it looked and smelled good. I put in the fridge for 30 minutes, but it still seemed really soft, so I left it in another hour. After 1 1/2 hours, it rolled out nicely, as long as there was enough flour on the board and rolling pin. The dough is a beautiful almost rust color.

1/8 of an inch was really thin - for my second tray I rolled it 1/4 inch thick and that came out better. However, they shrink(!) and the color changes quite dramatically after they've baked! The baked cookies are now much less "bright" (they're more of a yellowish-brown) and they are about 1/8 inch smaller (in circumfernce) than they were when I put them in the oven.

I tasted one - it's very plain tasting. I don't really taste any flavor at all, and it's flaky. Inside it looks almost like layers of pie crust. In fact, when I broke one apart, it split more horizontally than vertically!

I'm curious about what anyone else thought who tried it - did I do something wrong?

I have a different recipe but I haven't tried it out. It was given to my mom by a lady she knew.

1/2 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup 100% canned pumpkin
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
pinch of salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Mix shortening and sugars and beat until creamy. Add pumpkin and vanilla extract; mix well. Add dry ingredients and mix well. Chill dough for 30-60 minutes. Roll on floured surface and cut with cookie cutters. Bake in a 350ºF oven for 12-15 minutes, depending on the thickness and size of cookies.

I don't have any pumpkin but I will get some this week and try them. Let me know if you give them a try.

Berta

Hi bonniebakes!! I would try the recipe too...but my stupid oven is still broke. I won't get it fixed now till the end of the week....had to order the element. I think I found the recipe on the allrecipes site?? ..not for sure. I'm sorry that the recipe didn't turn out very good....sounded like it would be a winner.

~Denise

Denise - I've seen that same recipe a few places, including all reacipes.

I thought is sounded really good too!

Good luck with your oven!

Hi Guys
I just made pumpkin flavored cut-out cookies. I didn't use the recipe Denise gave me because I realized I didn't have all the stuff once I got to the shop. Now, because I'm lazy , I took a sugar cookie mix, added butter, an egg, pumpkin pie spice, pumpkin puree, and a little flour to it. I rolled it out, cut it into pumpkins and decorated with a pumpkin buttercream frosting.
Thanks everyone for your help.

Here's a picture:

Hi ge978!!

They look great!! Makes me want some cookies!! Glad that everything worked out for ya.



Hugs, ~Denise

Thanks for your help Denise!

My husband who loves my cakes,but is not usually crazy about my cookies loved these ones. I'll have to make them again.

ge978 - they look wonderful!

would you be willing to post the exact recipe for us?

bonniebakes: thanks for the compliment!! I would be happy to post the recipe. I never follow recipes exactly - I always go by sight. I do this for cakes, cookies, icings etc. So for this recipe there is not exact measurements to go by.

Pumpkin Cut-Out Cookies: (I cheated a little )
- I package sugar cookie mix - the kind you add butter and an egg to. I get mine at Walmart. Mix according to directions for the cutouts.
- Add a few tsps of pumpkin pie spice - if you don't have this, I'm sure adding a little cinnamon & nutmeg would work
- Add pumpkin pie mix(not pure pumpkin!) - Now this is the tricky part - I don't know how much I added - If I had to take a guess it would be about 3/4 cup, but you should add according to your tastes
- Dough will probably be very soft and sticky - I just kept adding a little flour at a time until I could roll it out -
- Use your cookie cutter and bake - I have a convection oven so my temps are going to be different than a regular oven - I would say to bake at 325 for no more than 7-8 minutes
- I tend to underbake mine a little on purpose because they keep baking a little when you take them out of the oven. This way they are very soft.

Pumpkin Buttercream Icing:
You make up whatever buttercream icing you like to use - This is the one that I do:
- 2 sticks of Blue Bonnet
- 1 stick of Crisco (not sure how much if you use the canned Crisco)
- about a tsp of Vanilla, Almond, or Maple extract
- Powdered Sugar - I use a 2 lb bag and sometimes add a little more
- 1 tsp pumpkin pie spice
- pumpkin pie mix - I think I used about 1/2 cup
I sometimes add a little 1/2 and 1/2 if the mixture is too crumbly.
For the stems I added a little brown food coloring and baking cocoa to the mixture to get the color
Sorry I don't have exact measurements, but I learned to bake from my Dad who has never followed a recipe in his life
If anyone tries this let me know how it worked out for you. I will be happy to answer any questions also.

Thanks, ge978!

I can't wait to try them!

No fear about the exact amounts...I'm also someone who RARELY follows a recipe exactly! My husband says that's why nothing I make ever tastes exactly the same!!

Bonnie - that's so funny - my husband says my stuff never tastes the same also I think that's a good thing!

Well, Ge978 - I made a "knock-off" of the pumpkin cookie recipe that you posted. I didn't have pumpkin pie filling, so instead I used pumpkin butter. It worked great! This will definitely be a recipe I make again!

bonnie: sorry it took me so long to get back to your post...had a couple of interesting cakes to do this weekend. Your cookies look wonderful!! I'll have to try the pumpkin butter...it sounds really good. Glad I could help.