Ingredients for Orange Pumpkin Scone Cookie Cut Outs
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- 3 cups all-purpose flour
- 1 cup pumpkin puree (canned or fresh, thawed)
- Orange Rind
- Egg
- Vanilla
- Ground Cinnamon
- Ground Ginger
- Ground Nutmeg
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How to Make Orange Pumpkin Scone Cookie Cut Outs
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree, orange zest, and orange extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead for a few seconds. Roll out the dough to about 1/2 inch thickness.
- Use your favorite cookie cutters (Halloween shapes are especially fun!) to cut out the cookies.
- Place cookies onto the prepared baking sheets, leaving about 1 inch between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
18g
Fat
18g
Carbs
4g
