I’m not a big fan of regular sugar cookies. They tend to be plain, dry, and just…. boring.
My favorite cookies tend to be moist, flavorful, and a little bit different than tradition.
For Christmas last year, I wanted to try something new. I happened to have a can of pumpkin puree open from another bake so I decided to try out a new style of cutout cookie. Why not make it Pumpkin spice?? So I channeled my inner basic bitch and went to work!
It took me a couple of tries, but I came up with this: a delicately spiced, ultra moist, delicious no-chill necessary cookie. This cookie is no fuss and has no chill!
When your dough is ready, just roll it out on a lightly floured surface to the thickness you like, mine was about half a centimeter thick then cut your shapes! You can take the scraps and mix them back together and re-roll, but you do work the gluten every time you do that and the cookies get tougher. So just try to keep your cuts as close together as possible to minimize your re-mixing.
Now, you don’t need to wait for Christmas to make these. I promise. These will taste delicious any time of the year. Honestly, you don’t even need to roll and cut them either, you could just scoop them like normal cookies if you want!
Then you can keep the frosting as simple or as complex as you want. For these ones I just used a ziplock bag and kept my designs simple and cute. Another technique for icing would be to simply dip the cookies in the frosting and drain on a wire rack.
Soft Pumpkin Spice Cutout Cookies with Maple Icing
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
- 1 Cup Butter softened
- ½ Cup Granulated Sugar
- ½ Cup Brown Sugar
- 1 tsp Vanilla
- 1 Egg
- ½ Cup Pumpkin Puree Canned or homemade
- 1 Tsp Cinnamon
- ⅛ Tsp Ground Cloves
- ⅛ Tsp Nutmeg, Grated
- 2 Tsp Baking Powder
- 3 ½ Cups All Purpose Flour
- ¼ Tsp Salt
Instructions
- Preheat oven to 350 Degrees Fahrenheit.175 Celsius.
- Using the paddle attachment on your mixer, cream together butter, sugar and brown sugar until light and pale yellow.
- Add the egg, pumpkin, vanilla and all spices. Cream together for about one minute until pale and creamy.
- Sift together flour, salt and baking powder. Add in slowly, on low speed until everything is combined. The dough should be slightly wet, but not sticky.
- Remove dough from the mixer bowl and turn onto a lightly floured surface, knead together for a few turns until all the dough comes together to form one ball. Do not refrigerate the dough! Roll out the dough to your desired thickness, I like about a quarter inch. Cut your desired shapes and lay out on a parchment lined cookie sheet. You can shape the scrap dough back together, roll out and cut again until all the dough is used.
- Bake cookies for 8-10 minutes until just set. They should be even in color, not browning on the edges.
- Cool on a rack then decorate with icing.
