Pumpkin Rollout Sugar Cookies

I created this recipe about 7 years ago. I wanted to make my Pumpkin Chocolate Chip cookies, and I knew that I was going to have about 1/2 cup canned pumpkin leftover from that recipe. So it made me start wondering…can you make a rollout sugar cookie using pumpkin? I did a few internet searches, and I did find a recipe. Oddly, though- the recipe I found did not have any baking powder in it…hardly any spices…not very much sugar…and no more flour than a typical sugar cookie recipe…which all seemed odd for a pumpkin cookie. So- I jazzed up the recipe until I thought that I found a workable rollout cookie dough. The cookies turned out great! It did make a nice rollout dough- easy to work with….and they have a nice pumpkin spice flavor that is complimented by the sweet royal icing that I used on the top.

At the time I first made these (and took the pictures), Kayla had borrowed all of my cake decorating supplies (and I didn’t want to drive over to the college to get them back). I went ahead and made the pumpkin rollout cookies, and decided to work with next to no decorating supplies. I literally had yellow and red food coloring, 1 tip, 1 cupler, a few disposable bags, and I did manage to dig up some green sprinkles…so the cookies are decorated pretty basic. However, I still thought they turned out cute, and (most importantly) were very yummy! 🙂

Pumpkin Rollout Sugar Cookies

Print Recipe Pin Recipe

Ingredients

 

US CustomaryMetric

 

• ¾ cup butter, softened
• ½ cup brown sugar, firmly packed
• ½ cup granulated sugar
• 1 Tbsp orange zest optional
• ½ cup pumpkin
• 1 egg yolk
• 1 tsp vanilla
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• ⅛ tsp salt
• 1 tsp baking powder
• 2¾ cups all-purpose flour (add additional ¼ cup flour for high altitude)

Instructions

 

• Preheat oven to 375° F. Set out cookie sheet(s).
• In a large mixing bowl (I used my KitchenAid), combine cup ¾ butter, ½ cup brown sugar, ½ cup granulated sugar, and 1 T orange zest (if using). Beat on med-high until fluffy.
• Add the pumpkin, egg yolk, and vanilla. Beat well until combined.
• Add 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves, and mix until combined. Tailor the spices to your own taste. I think I was pretty generous with my 1 tsp cinnamon, and the other spices as well.
• Gradually add in 1 tsp baking powder and 2 3/4- 3 cup flour until you have a soft dough.
• Wrap the dough in wax paper and refrigerate it for 1 hour to overnight.
• When ready to finish the cookies- Divide the dough (I divided mine into ⅓'s due to my small working space), and roll it to ⅛ inch thickness on a floured surface.
• Cut into shapes with cookie cutters.
• Place on ungreased cookie sheets, and bake in 375° F oven for 10-12 minutes.
• Allow to cool 1-2 minutes, and then remove to wire racks to cool completely.
• Decorate with your favorite frosting, sprinkles, candies, etc.

Tried this recipe?Let us know how it was!