Pumpkin Spritz Cookies recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 cup butter, softened ½ cup white sugar ⅓ cup canned pumpkin 1 egg 1 ¼ teaspoons ground cinnamon 1 teaspoon vanilla extract ½ teaspoon ground nutmeg ½ teaspoon pumpkin pie spice ¼ teaspoon ground ginger 2 ¾ cups all-purpose flour ¾ teaspoon baking powder
Nutrition Info
- 48.6 caloriescarbohydrate: 5.4 gcholesterol: 9.6 mgfat: 2.8 gfiber: 0.2 gprotein: 0.6 gsaturatedFat: 1.7 gservingSize: -sodium: 27.8 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Spritz Cookies
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Beat butter and sugar with an electric mixer in a large bowl until smooth and creamy, about 2 minutes. Mix in canned pumpkin, egg, cinnamon, vanilla, nutmeg, pumpkin pie spice, and ground ginger until well combined.
Stir flour and baking powder together in a small bowl. Add flour mixture to pumpkin mixture in thirds, mixing dough well between each addition.
Spoon cookie dough into a cookie press fitted with a pumpkin-shaped die and press dough onto a baking sheet.
Bake in preheated oven until edges just begin to brown, about 8 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.