Description
Delight in the cozy flavors of fall with these Pumpkin Spice Cutouts, soft yet firm cookies infused with pumpkin pie mix and warm spices like cinnamon and ginger. Perfectly sweetened with molasses and sugar, these cutouts are ideal for holiday decorating fun with a smooth, creamy icing that can be tinted to your liking.
Ingredients
Scale
Cookie Dough
- 1/2 cup shortening
- 3/4 cup sugar
- 1/2 cup canned pumpkin pie mix
- 1/4 cup molasses
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Icing
- 4 cups confectioners’ sugar
- 1/3 cup butter, softened
- 3 to 4 tablespoons 2% milk
- Food coloring, optional
Instructions
- Cream the fat and sugar: In a large mixing bowl, cream together the shortening and sugar until the mixture is light and fluffy, which should take about 5 to 7 minutes. This step helps incorporate air for a tender cookie texture.
- Add pumpkin and molasses: Beat in the canned pumpkin pie mix followed by the molasses until fully combined, infusing the dough with rich, autumnal flavors.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, baking powder, and salt to ensure even distribution of leavening agents and spices.
- Mix dry and wet ingredients: Gradually beat the dry ingredient mixture into the creamed pumpkin mixture until well blended and forming a dough.
- Chill the dough: Divide the dough in half and shape each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for several hours or until firm enough to roll out, which helps prevent spreading during baking.
- Preheat the oven: Set the oven temperature to 375°F (190°C) to prepare for baking the cookies.
- Roll and cut the dough: On a lightly floured surface, roll each portion of chilled dough to about 1/4 inch thickness. Use a floured 2-1/2-inch pumpkin-shaped cookie cutter to cut out shapes.
- Arrange and bake: Place the cut cookies about 2 inches apart on greased baking sheets. Bake in the preheated oven for 8 to 10 minutes, or until the edges are firm and cookies are set.
- Cool: Transfer baked cookies to wire racks to cool completely before icing.
- Prepare the icing: In a mixing bowl, beat the confectioners’ sugar with softened butter and 3 to 4 tablespoons of 2% milk until reaching smooth spreading consistency. Add food coloring as desired to decorate the cookies.
- Decorate: Spread or pipe the icing onto cooled cookies and allow it to set before serving or storing.
Notes
- Chilling the dough is crucial for easy handling and maintaining cookie shape during baking.
- For a stronger pumpkin flavor, use pumpkin puree instead of canned pumpkin pie mix, but adjust spices accordingly.
- Use parchment paper or silicone baking mats to avoid greasing sheets if preferred for easier cleanup.
- Let cookies cool completely before icing to prevent melting of the frosting.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 7mg
