Pumpkin Spritz Cookies recipe

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Ingredients

1 cup butter, softened
½ cup white sugar
⅓ cup canned pumpkin
1 egg
1 ¼ teaspoons ground cinnamon
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
½ teaspoon pumpkin pie spice
¼ teaspoon ground ginger
2 ¾ cups all-purpose flour
¾ teaspoon baking powder

Nutrition Info

48.6 calories
carbohydrate: 5.4 g
cholesterol: 9.6 mg
fat: 2.8 g
fiber: 0.2 g
protein: 0.6 g
saturatedFat: 1.7 g
servingSize: -
sodium: 27.8 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Beat butter and sugar with an electric mixer in a large bowl until smooth and creamy, about 2 minutes. Mix in canned pumpkin, egg, cinnamon, vanilla, nutmeg, pumpkin pie spice, and ground ginger until well combined.

  3. Stir flour and baking powder together in a small bowl. Add flour mixture to pumpkin mixture in thirds, mixing dough well between each addition.

  4. Spoon cookie dough into a cookie press fitted with a pumpkin-shaped die and press dough onto a baking sheet.

  5. Bake in preheated oven until edges just begin to brown, about 8 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.

Recipe Yield

70 cookies

Recipe Note

Festive holiday treat, good in my house from September through November. Top with decorative sugar.

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