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:
covered percent of daily need
