Ingredients for Pumpkin Rollout Cookies
- Unsalted Butter
- ¾ cup packed brown sugar
- 1 tablespoon orange zest
- 1 (15 ounce) can pumpkin puree
- 1 large egg yolk
- Pure Vanilla Extract
- All Purpose Flour
- Ground Cinnamon
- Ground Ginger
- Ground Nutmeg
- Salt
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How to Make Pumpkin Rollout Cookies
- Preheat oven to 375°F (190°C). In a large mixing bowl, cream together 1 cup (2 sticks) softened butter, ¾ cup packed brown sugar, and 1 tablespoon orange zest using an electric mixer until light and fluffy.
- Beat in 1 (15 ounce) can pumpkin puree, 1 large egg yolk, and 1 teaspoon vanilla extract.
- Gradually add 3 cups all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, and ½ teaspoon ground nutmeg. Mix until just combined.
- Turn the dough out onto a lightly floured surface and gently mix with your hands until a soft dough forms. Do not overmix.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Divide the chilled dough in half.
- On a lightly floured surface, roll out each half of the dough to ⅛-inch thickness.
- Use cookie cutters to cut out desired shapes.
- Place cookies on ungreased baking sheets.
- Bake for 10-15 minutes, or until edges are lightly golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Optional: Decorate with your favorite frosting and candies!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
18g
Fat
18g
Carbs
4g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Rolled Cookies Desserts Vegetables Oven Fall Holiday Event Kid Friendly Cookies And Brownies Dietary Christmas Thanksgiving Low Sodium Seasonal Low In Something Equipment Number Of Servings
