Soft Pumpkin Spice Cutout Cookies with Maple Icing
No chill cutout cookies with pumpkin and spices
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.