If you’re wondering how to make pumpkin spritz cookies, you’ve come to the right place! These charming little cookies capture the essence of fall with their soft, slightly spiced texture that feels like a warm hug.
This recipe solves common difficulties with spritz cookie dough handling, press use, and consistency while adding seasonal pumpkin flavor and manageable baking times.
I remember the first time I tried using a cookie press. Let’s just say that half of my dough ended up splattered across the kitchen! But after a little patience and practice, I nailed it, and now these cookies are a regular at family gatherings. They’re a hit with kids and adults alike thanks to their cozy flavors.
This easy recipe takes just about 19 to 21 minutes from start to finish, giving you a batch of around 30 cookies to share or enjoy all to yourself. Plus, they don’t spread out much while baking, which means they’ll hold their cute shapes beautifully.
If you need a quick treat for your next gathering, check out my Cinnamon Roll Icing without Cream Cheese for a tasty pairing!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of all-purpose flour in the dough preparation.
- The recipe contains eggs and butter, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets due to the pumpkin and sugar content.
- The recipe suits dairy-free diets only when using 1/2 cup coconut oil instead of butter.
- The recipe is nut-free.
Why You Will Love This Recipe
- Easy to Make These pumpkin spritz cookies come together quickly with just a few simple steps. You’ll spend about 10 minutes prepping, and they bake in no time, just 9 to 11 minutes in the oven.
- Seasonal Flavor Infused with pumpkin pie spice, these cookies capture the essence of fall. The warm spices will fill your kitchen with an inviting aroma that’ll remind you of cozy autumn days.
- Perfect for Sharing With around 30 cookies in this batch, they’re ideal for parties or family gatherings. They also make great gifts during the holidays when shared with friends and neighbors.
- Long-Lasting Freshness Made with pumpkin puree and brown sugar, these cookies retain their softness for days, making them an excellent make-ahead treat for any occasion.
How to Make Pumpkin Spritz Cookies
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 30 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious Pumpkin Pie Spritz Cookies that are perfect for fall gatherings or holiday sharing.
Ingredients
- ½ cup (113g) unsalted butter, good quality
- ⅓ cup (67g) light brown sugar
- 1 large egg, room temperature
- 1 Tablespoon (15g) pumpkin puree, pure pumpkin (not pumpkin pie filling)
- 1¼ teaspoons (1.25 teaspoons total) vanilla extract (¼ teaspoon included in recipe)
- 1½ cups (180g) all-purpose flour
- ½ teaspoon (2g) baking powder
- ¼ teaspoon (1.5g) kosher salt
- ½ teaspoon (1g) pumpkin pie spice
Instructions
- Step 1: Prepare Your Pans: Place your cookie pans in the refrigerator to chill before baking. Chilling helps prevent cookies from spreading excessively so they maintain their shapes.
- Step 2: Mix Dry Ingredients: Measure or weigh the all-purpose flour, baking powder, kosher salt, and pumpkin pie spice into a bowl and whisk together until fully blended. In a separate bowl, measure the light brown sugar and set aside.
- Step 3: Cream Butter and Sugar: Using a stand or handheld mixer, cream the unsalted butter on medium speed for about 1 to 2 minutes until it is light and fluffy. Add the light brown sugar and continue mixing on medium speed for 2 to 3 minutes to incorporate air and improve texture.
- Step 4: Add Pumpkin, Vanilla, and Egg: Mix the vanilla extract and pumpkin puree into the creamed butter and sugar, blending well. Then add the egg and mix until fully combined.
- Step 5: Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients on low mixer speed. Scrape down the sides of the bowl and mix an additional 15 seconds to ensure thorough blending. Avoid overmixing.
- Step 6: Prepare Cookie Dough for Press: Spoon the dough into the cookie press cylinder or shape the dough into a lightly floured log and drop it into the cylinder. Select your favorite cookie press disk and assemble according to the manufacturer’s instructions.
- Step 7: Pipe Cookies onto Pans: Press cookies onto cold, ungreased cookie pans. Because these cookies spread very little while baking, place them about 1 inch apart. The number of presses or pumps per cookie will vary; for reference, two presses made 30 cookies with this recipe.
- Step 8: Bake and Cool: Bake in a preheated oven at 350°F (175°C or 180°C) for 9 to 11 minutes. Look for edges that are slightly golden as an indicator of doneness. Remove from oven and cool on a wire rack until firm enough to handle.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 3 days to maintain texture and flavor without refrigeration.
- Refrigeration: Store cookies in an airtight container and refrigerate for up to 7 days. Allow cookies to return to room temperature before serving.
- Freezing: Wrap cookies individually in plastic wrap or aluminum foil, place in a freezer-safe container, and freeze for up to 3 months. Thaw at room temperature before serving.
- If the dough is too soft to press, chill it in the refrigerator for 30 minutes before using the cookie press.
- To prevent cookies from spreading too much, refrigerate the cookie sheet for 10 minutes before baking.
- Avoid overpacking the cookie press cylinder; fill it with about ¾ cup of dough for best shape and ease of pressing.
- If cookies are not browning at the edges, check them at the 10-minute mark to avoid over or under baking.
- Allow cookies to cool on the pan for 5 minutes before transferring to a cooling rack to prevent breakage.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
Ingredient Notes
- Unsalted butter: Go for a good quality unsalted butter. It’ll keep salt levels controlled and let the pumpkin flavor shine through.
- Granulated sugar: This ingredient adds sweetness while helping the cookies spread properly. Look for fine sugar for an even texture.
- Brown sugar: Use light brown sugar for moisture and a slight caramel hint. It’ll ensure your cookies are chewy and flavorful.
- Egg: Use a large egg at room temperature to bind everything together nicely. It keeps your dough from being too dense.
- Pumpkin puree: Choose pure pumpkin puree, not pumpkin pie filling. This gives the cookies their rich flavor without added sugars and spices.
- Vanilla extract: A splash of pure vanilla extract enhances the sweetness beautifully. Opt for pure over imitation for better flavor.
- Baking powder: This helps your cookies rise and creates a lighter texture. Check the expiration date for optimal results.
- Baking soda: Use this with the baking powder for an extra lift. Make sure it hasn’t lost its potency for the best results.
- Cinnamon: Ground cinnamon is key for that warm, cozy flavor. Freshly ground offers more aroma, but store-bought works too!
- Nutmeg: Use freshly grated nutmeg if you can, it’s more aromatic and adds a great depth. You can substitute with ground nutmeg in a pinch.
- Powdered sugar: This is for dusting the cookies at the end. It gives a nice visual contrast and adds a touch of sweetness.
Recipe Tips
- If dough is too soft to press, chill it in the refrigerator for 30 minutes before using the cookie press.
- When cookies spread too much while baking, refrigerate the cookie sheet for 10 minutes before placing it in the oven.
- If cookies lack shape, ensure the cookie press cylinder is filled without overpacking; start with about ¾ cup of dough.
- When cookies aren’t browning at the edges, check them at the 10-minute mark for an even bake.
- If the cookies don’t come off the pan easily, allow them to cool on the pan for 5 minutes before moving to a rack.
Serving Suggestions
Serve with a side of spiced apple cider or hot chocolate for a cozy treat. Pair with a simple fruit salad or a scoop of vanilla ice cream.
Use to make pumpkin ice cream sandwiches or a seasonal trifle. Add to a cheeseboard alongside cream cheese and nuts for a festive touch.
Top with a drizzle of chocolate sauce or a sprinkle of powdered sugar. Add a dollop of whipped cream or cream cheese frosting for extra flavor.
Recipe variations
- You can use canned pumpkin puree as the main ingredient to add moisture and flavor to your pumpkin spritz cookies, following the foundation recipe measurements exactly.
- Add ½ teaspoon of ground cinnamon or nutmeg along with the pumpkin pie spice to enhance the warm, autumn flavors in the cookie dough mixture.
- Either unsalted butter or a mild-flavored margarine can be used when creaming the fat and sugar to maintain the dough’s texture and consistency during baking.
- If using the foundation dough recipe, doubling all ingredients will produce approximately 60 pumpkin spritz cookies; bake in batches at 350°F for 9-11 minutes each time.
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How to Store?
To keep your pumpkin pie spritz cookies fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 3 days to maintain texture and flavor without refrigeration.
Refrigeration: Place in an airtight container and refrigerate up to 7 days. Let the cookies return to room temperature before serving.
Freezing: Wrap cookies in plastic wrap or aluminum foil, place in a freezer container, freeze up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
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