This week’s recipe is a great way to get into a festive Fall mood. Making these Pumpkin Spice Cookies is a perfect way to warm up your home and fill it with the wonderful aroma of Autumn. Believe me, everything will be smelling of pumpkin and spice! So all you’re going to want to do is cozy up in a blanket and drink a big cup of coffee with your cookies. ~
What I loved most about making these cookies is how quick they were to put together. It’s a relatively simple recipe to make and if you love to get creative, then you will have lots of fun with this. If you have children in your home, decorating these cookies together would be a great way to spend an afternoon!
Pumpkin Spice Cookies:
- 2 Cups All Purpose Flour (280g)
- 1/2 Teaspoon Ground Cinnamon (1.3g)
- 1/4 Teaspoon Salt (1.5g)
- 3/4 Cup Butter or Margarine, Softened (150g)
- 1/2 Cup Sugar (95g)
- 1 Egg
- 1 3/4 Teaspoon Pumpkin Spice Extract (8ml)
- 2 Egg Whites
- 2 Teaspoons Water
- 16 oz. Confectioners’ Sugar (453g)
- Food Coloring in Fall Colors (Red, Orange, Yellow, etc.)
| Makes about 3 dozen cookies.
- Sift together flour, cinnamon, and salt; set aside. Cream sugar and butter together until light and fluffy. Add egg and beat just until well incorporated. Mix in the pumpkin spice extract.
- Add dry ingredients to the creamed mixture all at once and beat until combined. Flatten the dough to 1 inch thickness and wrap with plastic wrap. Refrigerate 1-2 hours or until easy to handle.
- Preheat oven to 375°F with oven racks at center positions.
- On a floured work surface, roll out the dough to 1/4 inch thickness. Cut with leaf or Fall themed cookie cutters. Transfer cookies to parchment lined baking sheets, setting them about 1/2 inch apart. (Re-roll dough scraps as needed.)
- Bake cookies for 9 minutes, rotate baking sheets, then bake an additional 3-5 minutes or until edges are slightly golden brown. Transfer cookies to wire racks and let cool completely before decorating.
- To prepare the icing, beat the egg whites and water until frothy. Add the powdered sugar one cup at a time while continuously beating at low speed. (Add 1 teaspoon of water if needed to make desired consistency.) Divide icing and tint with the colors of your choice. (Cover icing with plastic wrap when not in use.)
- Spread or pipe a thin layer of icing over each cookie. Dot cookies with a different colored icing and blend with a toothpick for a swirl effect. Let the icing dry completely, 15-20 minutes, before serving.