Saturday, September 10, 2011

On A Roll!

These are from last weekend, but I figured that I'd share them anyway :)  Pumpkin cookies and oh boy were they delicious!!!  I used a preexisting recipe as a springboard and added Pumpkin goodness to them.  The recipe is below if you'd like to try them for yourself. :)

Happy Haunting!

Roll-out Pumpkin Cookies

  • 1 c. {two sticks} of REAL unsalted BUTTER, softened
  • 1 1/2 c. confectioner’s sugar
  • 1 egg white
  • 1/2 c. pumpkin
  • 1 tsp maple flavoring 
  • 2 3/4 - 3 1/2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • cinnamon
  • nutmeg
  • ginger 
  • cloves
Cream together softened butter and confectioner’s sugar.  Add egg white, pumpkin and flavoring.    In a separate bowl, mix the flour, baking powder, cinnamon, nutmeg, ginger, cloves and salt, then add little by little to the mixture.  Mix till all ingredients are combined.

Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary.  Then, cut and bake at 400 degrees for 7-8 minutes or until the edges start to turn golden in color.  

Important Notes:

* I didn't measure how much of the cinnamon, nutmeg, ginger or cloves I added.  I just guessed at how much it needed.  If it I had to estimate how much of each I put, I'd say 1/2 a tsp. to a whole tsp. of each.
*This is a no chill roll out cookie recipe, meaning you don't have to chill the dough before you roll it out to cut it with cookie cutters.
* The flour measurements are approximate.  I'm really not certain how much I put in the dough.  The original recipe calls for 2 1/2 - 2 3/4 cups, but since I added the pumpkin, it required a little more.  So, start with about 2 3/4 cups and add flour until the dough is not sticky and can be rolled.
*I used Wilton Halloween cupcake stencils for the faces.  I placed the stencil on the cookies before I baked them and dusted the cut-out with cinnamon. You can find these stencils at Michael's or on Wilton's website.

1 c. confectioner's sugar
1 tsp. maple flavoring 
Milk (add milk little by little to get desired consistency)

Mix all of the ingredients in a bowl, saving the milk for last.  Add milk a little at a time to gain desired consistency.  You can drizzle it on your cookies, but I used a silicon bristled bbq brush, to brush it on.
Allow to dry and enjoy.

The original recipe for the basic sugar cookies, can be found on this amazing blog:



  1. You are clearly more patient than I. My cookie cutter creations always end up lopsided because I shake them or peel them or otherwise mangle their smiling little faces.

    Hmmmm. This could be a symptom of a larger problem. LOL

  2. Those cookies are so cute! I can't wait until my oven is fixed so I can get baking again.

  3. @ pensive, you need to try these. This recipe is so forgiving as far as cutting out shapes :) Sometimes the chill dough ones are a pain in the butt. :)

    @ Justine, I hope your oven gets fixed soon! You need to be able to bake all the delicious pumpkin things that come with fall :)

  4. I must try these, they look delicious. I've been trudging around the internet trying to find good Halloween cookie recipes, you know, something other than the old sugar cookie recipe. This one sounds amazing and the aroma must fill the house! Can't wait to try them.