Imagine the comforting aroma of cinnamon, ginger, and nutmeg wafting through your kitchen as you bake these delightful pumpkin-shaped cookies.
There’s something so cozy about transforming simple ingredients into a batch of warm, spiced treats.
Easy to make and even more delightful to share, these cookies promise a moment of indulgence with each bite.
As they bake, watch the magic unfold, transforming your dough into golden, festive shapes. Let’s bring these charming cookies to life!
Kitchen Tools Required
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 rolling pin
- 1 pumpkin-shaped cookie cutter
- 2 baking sheets
- 1 wire cooling rack
- 1 parchment paper roll
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree
- 1/2 teaspoon orange food coloring (optional)
Cook & Prep Time
To create an efficient timeline for making Pumpkin Shaped Cookies, we need to evaluate the prep time, cook time, resting time, and a bit of additional time for reading the recipe and gathering ingredients. Here’s a suggested timeline:
- Reading & Ingredient Gathering (10 minutes):
- Spend about 5 minutes reading through the entire recipe to understand all the steps.
- Use the remaining 5 minutes to gather all the necessary ingredients and equipment.
- Prep Time (20 minutes):
- Mix Dry Ingredients (5 minutes): In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Cream Butter & Sugars (5 minutes): In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Combine Wet Ingredients (5 minutes): Beat in the egg and vanilla extract, then mix in the pumpkin puree and optional orange food coloring.
- Combine Wet & Dry Ingredients (5 minutes): Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Resting Time (30 minutes):
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Use this time to clean up the kitchen and prepare the baking sheets by lining them with parchment paper.
- Rolling & Cutting (15 minutes):
- Preheat the Oven (5 minutes): Preheat the oven to 350°F (175°C) while you take the dough out of the refrigerator.
- Roll Out & Cut Cookies (10 minutes): On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use the pumpkin-shaped cookie cutter to cut out cookies and place them on the prepared baking sheets.
- Cook Time (12 minutes):
- Bake Cookies (12 minutes): Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
- Cooling Time (15 minutes):
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Adjust the timeline slightly if needed, based on your cooking pace and any additional ingredients or modifications you choose to incorporate.
Recipe Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Mix in the pumpkin puree and orange food coloring until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
Use the pumpkin-shaped cookie cutter to cut out cookies and place them on the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serving Tips
- Warm Apple Cider: Pair these cookies with a mug of warm apple cider for a cozy autumn treat.
- Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for a delightful contrast of warm and cold.
- Hot Chocolate: Enjoy alongside a cup of hot chocolate for a comforting and sweet dessert experience.
- Cream Cheese Frosting: Spread a layer of cream cheese frosting over the cookies for an extra indulgent touch.
- Assorted Nuts: Accompany with a bowl of mixed nuts for a balanced combination of sweet and savory flavors.
Storage
To store pumpkin-shaped cookies, place them in an airtight container at room temperature for up to one week.
For longer storage, freeze them. Make sure layers are separated with parchment paper.
Freezing
To freeze pumpkin-shaped cookies, cool them completely.
Layer with parchment paper in an airtight container, and freeze up to three months.
Thaw at room temperature before enjoying.
Reheating
To reheat pumpkin-shaped cookies, use a microwave for 10-15 seconds.
Alternatively, use a preheated oven at 300°F for 5 minutes.
Make certain they don’t overheat and dry out.
Final Thoughts
Pumpkin-shaped cookies are a delightful treat perfect for the fall season.
With their warm spices and soft texture, they capture the essence of autumn in every bite.
These cookies aren’t only delicious but also fun to make, thanks to the pumpkin-shaped cookie cutter.
Once baked, they can be decorated with icing or sprinkles to add a festive touch.
Frequently Asked Questions
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
You can substitute whole wheat flour for all-purpose flour, but expect denser cookies. Whole wheat absorbs more liquid, so consider adding a tablespoon of water. Balance flavors with extra vanilla or spice; the nutty taste adds depth.
How Can I Make These Cookies Gluten-Free?
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Confirm it contains xanthan gum to maintain structure. Adjust the mixture until the dough’s smooth and rollable for perfect shapes.
What Can I Use Instead of Orange Food Coloring?
Instead of orange food coloring, you can use natural options like carrot juice or turmeric. Carrot juice provides a subtle hue, while turmeric offers a vibrant, earthy tint. Use sparingly to maintain the desired color intensity.
Are There Any Vegan Alternatives for This Recipe?
You can substitute vegan butter for unsalted butter, flax egg for the egg, and guarantee the sugar is organic. Use plant-based food coloring. These adjustments maintain texture and flavor, creating delightful vegan alternatives without compromising artistry.
Can I Add Chocolate Chips to the Dough?
You can definitely add chocolate chips to the dough! Incorporate them after mixing the wet and dry ingredients. This addition will provide delightful bursts of rich chocolate flavor, enhancing the cookies’ texture and artistic appeal.
Pumpkin Shaped Cookies
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Rolling Pin
- 1 pumpkin-shaped cookie cutter
- 2 Baking sheet
- 1 wire cooling rack
- 1 Parchment paper roll
Ingredients
- 2 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree
- 1/2 teaspoon orange food coloring optional
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Mix in the pumpkin puree and orange food coloring until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
- Use the pumpkin-shaped cookie cutter to cut out cookies and place them on the prepared baking sheets.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
