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 in my cabinet. Libby's is the only brand I use because it has never failed me on texture or taste.
Jump to:
Ingredients
- Butter unsalted
- Light brown sugar
- Egg
- Pumpkin puree
- Vanilla extract
- All-purpose flour
- Baking powder
- Kosher salt
- Pumpkin pie spice
The Cookie Press
The cookie press that I used for these cookies is an old Wilton Cookie Press that is made of aluminum. It's not the easiest press to operate, but it has made many spritz cookies for me over the years..
My previous and first cookie press was a Kuhn Rikon, and frankly, I could not get that one to work. Maybe I got a bad Kuhn, but that was when I decided to purchase the Wilton brand.
These have been the brands I have used, but I am sure that some user error may have been part of the problem years ago. I learned a lot about using the cookie press and making spritz cookies.
With that being said I am on quite a few social media groups and the one cookie press that I have been hearing about is the OXO Good Grip cookie press. So I ordered one off of Amazon this week and it has arrived. I will be testing it out over the next month and will update the post after I give it a try.
How to Make Spritz Cookies
This section shows how easy it is to make pumpkin pie spritz cookies from scratch. You want to start by having your butter at room temperature. Next, weigh or measure the light brown sugar in a bowl. Set the bowl aside.
Now, in another bowl, weigh or measure the flour, baking powder, salt, and pumpkin pie spice; I run a whisk through to blend the dry ingredients.
I cut my butter into cubes and cream it so it has soft peaks. Depending on whether the butter is cold, this should take a minute or two.
Next add the light brown sugar to the creamed butter and mix on a medium mixer speed for about 3 minutes.
I scrape down the bowl and add the pumpkin puree, vanilla extract before adding the egg.
Next, turn the mixer down to a low speed and gradually add the flour mixture. Scrape down the bowl sides and mix for another 15 seconds.
Time to get that cookie press put together!
Baking Spritz Cookies
You have 2 choices when it comes to filling the cylinder of a cookie press. You can spoon it into the cylinder or make a log and lightly flour so it slides nicely into the cylinder.
I filled my cylinder using a spoon because I wanted you to see that the cookie dough is not very compacted into the cylinder. This means when you screw the top on you will need to crank the plunger down to compress the cookie dough.
You will need to click the plunger so it pushes the cookie dough to the disc and some of it just starts to come through. You are now ready to add your cookies to the cold cookie sheet pan.
I ended up having to crank the plunger twice in order to get enough cookie dough through the disc and onto the sheet pan.
Bake at 350°F (175°C or 180°C) for 9-11 minutes before moving them to a cooling rack!
Enjoy! These spritz cookies are easy to make and fun for kids of all ages to eat.
FAQ's
I would just make them a drop cookie from a spoon. Just keep in mind that they will be thicker and may need more baking time.
I store them right on my counter in a closed container for about a week.
Yep, you can make your own. The most common ingredients are cinnamon, ginger, cloves, and nutmeg or allspice. If you need a starting point, Betty Crocker has a simple recipe that takes all but 3 minutes. You can add or subtract some of the spices until you find the perfect blend that suits your taste.
Other Pumpkin Cookies
Recipe
Pumpkin Pie Spritz Cookies
Barbara HallWould you like to save this recipe?
We'll email a link of this post to you, so you can come back any time!
Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- ⅓ cup (73.33 g) Light brown sugar
- 1 (1) Egg
- 1 Tablespoon (1 Tablespoon) Pumpkin puree
- ¼ teaspoon (0.25 teaspoon) Vanilla Extract
- 1 ½ cups (187.5 g) All-purpose flour
- ½ teaspoon (0.5 teaspoon) Baking powder
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- ½ teaspoon (0.5 teaspoon) Pumpkin pie spice
Instructions
- Weigh or measure the flour, baking powder, salt, and pumpkin pie spice into a bowl and whisk to blend. You also want to weigh or measure the light brown sugar in another bowl and set it aside.
- In a stand or handheld mixer, cream the butter on a medium mixer speed for about a minute or two. Next, add the light brown sugar and mix on a medium speed for 2 to 3 minutes. Add the vanilla extract and the pumpkin puree before adding the egg and mix through.
- Gradually add the flour mixture on low speed until blended. I usually scrape down the sides of the bowl and mix for another 15 seconds.
- Place your cookie pans into the refrigerator and preheat your oven while you prepare your cookie press. Two ways to fill your cookie press cylinder: spoon the cookie dough into the cylinder or make a log and lightly flour to drop it into the cylinder. You can pick your favorite disk and assemble the cookie press following the manufacturer's directions.
- Add as many cookies as possible to a cold, ungreased cookie pan. I will tell you that depending on the cookie press, this will determine whether a single pump or click will produce enough cookie dough through the disc or if you need two clicks or pumps. Mine required two clicks for 30 cookies. They do not spread much, so an inch between the cookies is plenty. Bake at 350°F (175°C or 180°C) for 9-11 minutes, then move them to a cooling rack to cool.
Share this recipe
Notes
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Join the Discussion