Best 3 Pumpkin Roll Out Cookies Recipes

PUMPKIN SPICE ROLL-OUT SUGAR COOKIES. | LIFE'S A BATCH RECIPE - (4.5/5)

Steps:

• Cream together the butter and brown sugar until light & fluffy (about 3-4 minutes on medium speed). Add in the turbinado sugar, and cream for an extra minute or so. Add the baking powder, salt, and pumpkin pie spice; mix well. Add the egg & milk; beat well. Add the flour, mixing until well-combined. The dough should be soft & not sticky. Turn out onto sheets of waxed paper & roll. Cut out shapes, and transfer to baking sheets lined with parchment paper or Silpat liners. Freeze sheets for 10 minutes. Meanwhile, preheat oven to 365°F. Remove cookies from freezer and bake for 8-10 minutes, or until the edges begin to have a hint of brown. Cool cookies on baking sheet for 2-3 minutes, and then remove to a wire rack to cool completely. Decorate with royal icing, if desired. These are FABULOUS plain, too! ** Substitutions: You can substitute regular granulated sugar for the turbinado sugar. You'll lose those little bits of "crunch," but the end result is just as tasty. Alternately, you can also use just the brown sugar, but you'll need to increase it to 1 1/4 cups total. You can use regular all-purpose flour with great results as well. It is not quite as dense as whole wheat flour, so make sure you change the amount to about 3 1/4 cups of all-purpose flour instead.

PUMPKIN ROLL-OUT COOKIES

Steps:

• In a medium bowl, cream the butter, brown sugar, and orange zest. Stir in the pumpkin. Add the eggs and vanilla, mix well. Sift together the flour, cinnamon, ginger, nutmeg, and salt; stir into the pumpkin mixture. Chill dough for 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut into desired shapes and place onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Decorate with frosting or candy.

FALL PUMPKIN ROLL OUT COOKIES

Steps:

• 1. Cream together Sugar, butter, orange zest and vanilla.
• 2. Stir in Pumpkin
• 3. Add egg yolk
• 4. Sift together flour, cinnamon, ginger, nutmeg, pumpkin.
• 5. Add dry ingredient mixture to wet slowly, mixing at low speed until dough forms
• 6. REFRIGERATE AT LEAST **30 MINUTES** This is crucial!
• 7. Preheat oven to 375 degrees
• 8. On a lightly floured surface, roll dough out to a thickness of roughly 1/8 in. Cut with cookie cutters into desired shapes.
• 9. cover a cookie sheet with parchment and bake cookies for 9-11 minutes, until firm but NOT browned on edges. Allow cookies to rest on cookie sheet 5 minutes, then remove to rack to finish cooling
• 10. Frost/decorate if desired.
• 11. Flavors are most intense the second day..if you can keep them around that long!