Spritz Cookies are a great cookie to share with family and friends. One reason is you can get a lot of cookies from your dough just because they are small in size. I was curious as to the history of Spritz cookies so I found this page in a Red Book Magazine on The History of Spritz Cookies.
Pumpkin pie has been on my mind for about a week. I still have a can of pure pumpkin by Libby's that is still in my cabinet. Libby's is the only brand I use because it has never failed me on texture or taste. Most people use it for pumpkin pies, but my pie-making skills are less than desirable, so how can I turn this into a cookie.
A pumpkin pie cookie should look like a pumpkin (in my mind). So a spritz cookie was just the thing. I love pumpkin pie spice; it just reminds me of Thanksgiving with fond memories.
Tools I use
- Cooling rack
- Spritz Gun (Cookie press)
- I use a fish turner for taking cookies off a cookie sheet pan
- A good ungreased aluminum sheet pan
These spritz cookies are easy to make and fun for kids of all ages to eat. If you do not have a cookie press, you can always pipe them with a piping bag, but you probably won't get as many cookies as using a cookie press. You can always double the ingredients to get more cookies.
Pumpkin Pie Spritz CookiesBarbara Hall
- ½ cup Butter unsalted 1 stick room temperature
- ⅓ cup packed 71 g Light brown sugar
- 1 Egg
- 1 heaping tablespoon Pumpkin puree
- ¼ teaspoon Vanilla Extract
- 1-½ cups All-purpose flour 180 g
- ½ teaspoon Baking powder
- ¼ teaspoon Kosher Salt
- ½ teaspoon Pumpkin pie spice
- Weigh or measure the flour, baking powder, salt, and pumpkin pie spice into a bowl and run a whisk through to blend. In a stand or handheld mixer blend the butter and sugar together. I use the medium speed for 2 to 3 minutes. Add the vanilla then the egg and mix through the dough.
- Gradually add the flour mixture on low speed till blended. I usually scrape down the sides of the bowl and mix for another 30 seconds.
- Place your cookie pans into the refrigerator and preheat your oven while you get your cookie-press ready. Since these are pumpkin pie spritz, I chose the pumpkin shape that came with my cookie press. Follow the instructions filling and using your cookie press.
- Using a cold ungreased cookie pan, add as many cookies as you can fit onto the pan. They do not spread much so an inch between the cookies is plenty. Bake at 350° for 9-11 minutes then move them to a cooling rack to cool.
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Leave a Reply