Pumpkin Spice Cutouts
“Through all the years I’ve been baking, I’ve never come across a pumpkin cookie recipe that you can actually cut out with cookie cutters. (Most I’ve found are drop cookies.) Each bite tastes just like pumpkin pie—delicious!” —Marion Kearley, Ladner, British Columbia
| Servings | Prep Time | Cook Time |
| 3dozen | 20minutes + chilling | 10minutes/batch + cooling |
| Servings | Prep Time |
| 3dozen | 20minutes + chilling |
| Cook Time |
| 10minutes/batch + cooling |
Ingredients
- 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 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
- 4 cups confectioner's sugar
- 1/3 cup butter softened
- 3 to 4 tbsp 2% milk
- food colouring optional
Portions: dozen
Units:
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Ingredients
Portions: dozen
Units:
|
Instructions
- Cream shortening and sugar until light and fluffy. Beat in pumpkin pie mix and molasses. In another bowl, whisk next 6 ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap. Refrigerate several hours, until firm enough to roll.
- Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. pumpkin-shaped cookie cutter. Place 2 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Remove from pans to wire racks to cool completely.
- For icing, beat confectioners' sugar, butter and enough milk to reach spreading consistency. If desired, tint with food colouring. Decorate cookies as desired.
Recipe Notes
Nutrition Facts
1 cookie: 156 calories, 5g fat (2g saturated fat), 5mg cholesterol, 94mg sodium, 28g carbohydrate (20g sugars, 0 fibre), 1g protein.
