Pumpkin Sugar Cookies

Pumpkin Sugar Cookies is a hor d'oeuvre that serves 18. One portion of this dish contains approximately 2g of protein, 4g of fat, and a total of 110 calories. For 14 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe is liked by 1472 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up unsalted butter, vanillan extract, cream of tartar, and a few other things to make it today. It will be a hit at your Christmas event. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by The Novice Chef Blog. With a spoonacular score of 17%, this dish is not so tremendous. Similar recipes are Pumpkin Spice Sugar Cookies with Pumpkin Buttercream Frosting, Pumpkin Sugar Cookies, and Pumpkin Sugar Cookies.

Servings: 18

 

Ingredients:

1 2/3 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon cream of tartar

1 large egg

3/4 cup granulated sugar

1/3 cup pumpkin puree

1/4 teaspoon salt

5 tablespoons unsalted butter, room temperature

1 teaspoon vanilla extract

Equipment:

baking paper

baking sheet

stand mixer

whisk

bowl

oven

wire rack

Cooking instruction summary:

Preheat oven to 350°F. Line two baking sheets with parchment paper or silpats. Set aside.In a medium bowl, whisk together flour, cream of tartar, baking powder, cinnamon, baking soda and salt. Set aside.In a stand mixer, beat butter and sugar until light and fluffy. Add egg, pumpkin and vanilla extract, mixing until combined. Add flour mixture, mixing until completely combined.Roll one heaping tablespoon of dough into balls (dough will be sticky) and then roll in sugar. Place on prepared baking sheet - leaving about an inch for spreading.Bake for 8-10 minutes, until the centers are set. Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.

 

Step by step:


1. Preheat oven to 350°F. Line two baking sheets with parchment paper or silpats. Set aside.In a medium bowl, whisk together flour, cream of tartar, baking powder, cinnamon, baking soda and salt. Set aside.In a stand mixer, beat butter and sugar until light and fluffy.

2. Add egg, pumpkin and vanilla extract, mixing until combined.

3. Add flour mixture, mixing until completely combined.

4. Roll one heaping tablespoon of dough into balls (dough will be sticky) and then roll in sugar.

5. Place on prepared baking sheet - leaving about an inch for spreading.

6. Bake for 8-10 minutes, until the centers are set.

7. Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.


Nutrition Information:

Quickview
109k Calories
1g Protein
3g Total Fat
17g Carbs
1% Health Score
Limit These
Calories
109k
5%

Fat
3g
5%

  Saturated Fat
2g
13%

Carbohydrates
17g
6%

  Sugar
8g
9%

Cholesterol
18mg
6%

Sodium
67mg
3%

Get Enough Of These
Protein
1g
3%

Vitamin A
818IU
16%

Selenium
4µg
7%

Vitamin B1
0.09mg
6%

Folate
23µg
6%

Manganese
0.11mg
5%

Vitamin B2
0.08mg
4%

Iron
0.69mg
4%

Phosphorus
35mg
4%

Vitamin B3
0.71mg
4%

Potassium
77mg
2%

Fiber
0.51g
2%

Calcium
16mg
2%

Copper
0.03mg
1%

Vitamin E
0.18mg
1%

Vitamin B5
0.12mg
1%

Magnesium
4mg
1%

Vitamin K
1µg
1%

covered percent of daily need
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Geomelophagia is someone who has the urge to eat raw potatoes.

Food Joke

Mother Banana: Why didn't you go to school today? Little Banana: Because I didn't peel well.

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