Description
Delicious Pumpkin Pie Spritz Cookies that are perfect for fall gatherings or holiday sharing.
Ingredients
Scale
- 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