Pumpkin Sugar Cookie Cutouts

These soft rolled sugar cookies have a nice pumpkin spice flavor but are not too cake like.  They hold their shape while baking and with the pumpkin spice glaze are pretty much irresistible.  It’s a Coffman original recipe.

To get the best texture possible, take some time to beat the butter and brown sugar alone, until they are fully combined and really fluffy.  Then add each egg one at a time, beating each one until completely mixed before adding the rest of the ingredients.

The dough is sticky, so plan ahead to chill it 1-3 hours before baking.  There’s enough dough that you will need to roll only parts of it at a time.  Keep the rest of it chilling as you work. Also, use a mixture of flour and sugar to roll your dough. The sugar gives it a nice texture as it bakes and keeps it from getting tougher and tougher the more you work it.

Pumpkin Sugar Cookie Cutouts

3/4 cup butter, softened
1 1/2 cups brown sugar
2 eggs
3/4 cups pumpkin puree
1 Tbs pumpkin pie spice mixture
2 tsp baking soda
1 tsp salt
3 1/2 cups unbleached flour*

Cream together the butter and sugar. Add eggs one at a time and beat well after each addition.. Beat in Pumpkin puree. Add spice, baking soda and salt, stir just until mixed. Then add flour 1/2 cup at a time until all is incorporated. Chill for at least one 1 hour.

Roll out in a mixture of flour and sugar (half and half.) Dough will still be very soft, even after chilling and you will need to make sure the rolling area is amply covered. Cut with cookie cutters into desired shapes. Bake at 350 degrees for 10 minutes. Cool on pans for 3 minutes then remove to wire racks. Cookies can be eaten plain or frosted after cooling. Makes about 5 dozen.

*I ran out of unbleached flour, so the pictures are of cookies made with fresh ground 100% hard white whole wheat flour.  No one complained about the texture one bit, and they were healthier that way.

For Cookie Glaze (that self-levels):

1 lb Powdered Sugar

2 tsp Pumpkin Spice

4 Tbs Milk or Cream

Beat this all together with a wire whisk, adding only enough milk for the texture to run off the spoon and create ribbons in the bowl.

Dip your completely cooled cookies face side into the glaze, then hold up to let the excess drip off a little. Place on wire racks with wax paper underneath to catch the drips.  Let them dry for an hour or two if you plan to pack them to take somewhere.

This is Day 3 of 31 days of Pumpkin Recipes

1 Pumpkin spice mix

2 Homemade pumpkin puree

3 Pumpkin Sugar Cookies

4 Pumpkin Dinner Rolls

5 Pumpkin Cinnamon Rolls

6 Pumpkin Bagels

7 Butternut Chicken Stew

8 Pumpkin French Toast Casserole

9 Healthy Pumpkin Pecan Scones

10 Streusel Top Pumpkin Muffins

11 Pumpkin Muffin/Drop Cookie Mix

12 Easy Pumpkin Cake

13 Pumpkin Dump Cake

14 Baked Pumpkin Oatmeal

15 Pumpkin Mousse

16 Pumpkin Cheesecake

17 Pumpkin Latte

18 Pumpkin Pie Smoothie

19 Pumpkin Chili

20 Pumpkin Breakfast Cookies

21 Pumpkin Biscuits

22 Maple Pumpkin Butter

23 Stuffed Sugar Baby Pumpkins

24 Pumpkin Pancakes

25 Pumpkin Waffles

26 Pumpkin English Muffins

27 Roasted Pumpkin Seeds

28 Baked Pumpkin Doughnuts

29 Pumpkin Biscotti

30 Pumpkin Caramel Monkey Bread

31 Impossible Pumpkin Pie

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2 thoughts on “Pumpkin Sugar Cookie Cutouts

  1. Angela says:

    Thank you, Cat! In a couple of days I’ll have some fitness friendly scones that you’re going to love.

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