Pumpkin cutout cookies
- Leave a Comment
- Related Items
I thought to bake these cookies for a long time, but… And one day I took the cup of pumpkin purée from the freezer and used only a half. So the day of that cookies has come 🙂 I rolled those cookies very thinly because I like thin cookies 🙂 Happy that I halved the recipe because I made a lot of cookies, really a lot. I give you the halved recipe.
Pumpkin cutout cookies
Yields: 40 cookies
Calories: 52 kcal / cookie
1 cup = 237 ml
- 1 3/4 cups all-purpose flour
- 1/2 tsp. ground ginger
- 1/2 tsp. ground allspice
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 115 g butter, softened
- 1/3 cup light-brown sugar
- 1/4 cup pumpkin purée
- 1/4 cup honey
- In a medium bowl combine flour, ginger, allspice, salt, baking powder, cinnamon and cloves.
- In a large bowl with electric mixer at medium speed, cream butter and sugar until light and fluffy.
- Add pumpkin, honey and beat well.
- Add flour mixture to liquid ingredients. Beat on low speed until well mixed, scraping down sides of bowl with rubber spatula.
- Wrap the dough in plastic and refrigerate about 2 hours, or until firm.
- Preheat oven to 175°C. Line baking tray with baking paper.
- Place dough on floured surface. With floured rolling pin, roll out dough 6mm thick (or if you like thicker).
- With floured cookie cutters, cut dough into desired shapes. With spatula, carefully place cookies on prepared cookie sheets.
- Bake until edges are lightly browned.
- Remove cookies to wire racks to cool for about 5 minutes. If you want to frost, do it while cookies are still warm.
Source: Gifts from the Christmas Kitchen. Woman’s Day Special Interest Series (1994)
I have no time to do nothing 🙂 My job is taking all my time. Good news that it will not last forever. So I have no time to bake cookies or pies, but it doesn’t stop me from wanting some sweets. And these cookies are perfect – you can form a log and then put in a freezer for later bake, when you will have no spare time.
These mini pies are very good way to use pumpkin or pumpkin puree. I and my hubby like them very much, but the kids do not. My mother asked to bake them because she wanted to take them to her work and that is the best proof to me that they taste great 🙂
This year at last we planted rhubarb in our garden ? No one missed it, just me. This year it was young, so I used it all in this pie. Everything was in its place – mild sourness, a little bit of sweetness. Hmmm we liked it very much 🙂
When I found this recipe I was so exited that baked them a few weekends for breakfast. Cream makes them frangible and even when they are cold they stay very tasty. I bake half of the portion but it’s enough for two kids and two parents for the light breakfast. I really recommend you!
We just love tortillas. I tried this recipe more than once. Every time disappears very quickly, because my kids and me just eat them warm plain. My hubby doesn’t adore pastry, but he enjoys eating tortillas with some filling. So I really recommend to try – it’s simple, quick and better one hundred time than store bought.