I love Pumpkin spice anything – coffee, cereal, bread and now cookies. I saw this recipe in Watt Highlight last month and decided to make it this year. The recipe was posted by Nicole Ault. I followed the recipe to the letter but had a few problems that were easy to fix. First the recipe says to add 3 cups of flour but I had to add a bit more to make it workable. The second problem was the amount of chill time. I waited the two hours but the dough was still too warm to work and it wanted to stick to the floured pastry board. I stick the bowl into the freezer for ten minutes and it worked up beautifully. They tasted wonderfully.
Ingredients
3/4 cup butter, softened
1 cup sugar
2 eggs
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon pumpkin spice
1 teaspoon baking powder
1/2 teaspoon salt
3 cup all – purpose flour
Beat the softened butter and the sugar until it is light and fluffy with a mixer. Beat in the eggs until the dough is smooth. Mix in the pumpkin puree and the vanilla extract. Add the pumpkin spice, salt, and baking powder to the mixture. Stir in the flour until moistened. Refrigerate the dough for at least two hours. Preheat the oven to 400 degrees. Sprinkle flour on the work surface and use a rolling pin to roll the dough about 1/4 inch thick. Use cookie cutter to cut the shapes. Transfer to cookie parchment paper lined baking sheets. Bake for 6 to 8 minutes. Remove from oven and let them rest for 1 to 2 minutes before transferring them to a cooling rack.
Note The recipe did not call for any icing or other decorations but I had a little icing left from the Santa faces so I used it up on a few of the cookies. Everything is better with icing!