Pumpkin Pie Spritz Cookies

Pumpkin Pie Spritz Cookies bring the flavors of pumpkin pie into a small, buttery cookie. Made with pumpkin puree and pumpkin pie spice, these little cookies are a fun addition to your Fall Cookies baking list. And with so many cookies from one batch, they are perfect for sharing with family and friends.

For another way to bake with pumpkin, try my Pumpkin with Applesauce and Walnut Cookies, a soft, cake-like cookie rolled in powdered sugar.

One thing I love about spritz cookies is how many different shapes you can make with a cookie press. If you enjoy making them, try my Maple Cinnamon Spritz Cookies or Tender Cream Cheese Spritz Cookies. I have learned a few tricks over the years for getting the dough through the press and onto the baking sheet, and I'll share those with you below.

Why You'll Love These Cookies

• Fall flavors: Pumpkin puree and pumpkin pie spice bring a little taste of fall to these buttery cookies.
• Fun shapes: Change the cookie press disk to make different designs from the same batch of dough.
• Great for sharing: These small cookies make a generous batch for family, friends, or a cookie tray.

Ingredients

• Pure Pumpkin Puree: I prefer Libby's 100% pure pumpkin because I've had consistent results with its flavor and texture. Be sure to use pure pumpkin puree, not pumpkin pie filling.
• Pumpkin Pie Spice: I use McCormick pumpkin pie spice since I only need it for a few recipes. If you have a favorite brand or homemade blend, feel free to use that instead.

See the recipe card for full information on ingredients and quantities.

The Equipment I Use

• My Weight KD-8000 - You don't need an expensive kitchen scale, but I recommend one that weighs in grams and has a tare button. I like mine because it also has an AC adapter. I've used it for nine years without any problems.
• Aluminum Sheet Pans - I prefer aluminum sheet pans because they chill quickly in the refrigerator, making them ideal for spritz cookies.
• OXO Cookie Press Set - The OXO is by far the easiest cookie press I've used, and I've had the most consistent results with it.

How to Make Pumpkin Pie Spritz Cookies

Before you start mixing, make sure your butter is at room temperature.

Prep

Step 1: Place two clean, ungreased aluminum sheet pans in the refrigerator to chill. Do not line them with parchment paper or silicone mats. The dough needs direct contact with the cold pan to release from the cookie press.

Step 2: Weigh or measure the light brown sugar into a bowl and set aside.

Step 3: In another bowl, weigh or measure the flour, baking powder, salt, and pumpkin pie spice. Whisk to combine the dry ingredients.

Step 4: Cut the room-temperature butter into cubes and add it to the mixer bowl. Cream the butter for 1 to 2 minutes, until it forms soft peaks.

Step 5: Add the light brown sugar to the creamed butter and mix on medium speed for about 3 minutes.

Step 6: Add the pumpkin puree and vanilla extract to the butter and brown sugar mixture. Mix until combined.

Step 7: Add the egg and mix on medium speed until incorporated. Scrape down the sides of the bowl.

Step 8: Turn the mixer to low speed and add the flour mixture about a third at a time. Use a spatula to scrape down the bowl and make sure all the flour is incorporated.

Step 9: To check the dough, take a small amount and press it between your thumb and finger. It should feel like soft playdough but still hold its shape. The dough needs to be soft enough to pass through the cookie press disk without being so soft that the pressed cookies lose their shape.

Important: Do not chill the cookie dough before using the cookie press. It needs to stay soft enough to pass through the disk and hold its shape when pressed onto the cold baking sheet.

Time to get that cookie press put together!

The Cookie Press

If you've ever struggled with a cookie press, I understand your frustration! When I first started making spritz cookies, I had a couple of cookie presses that frustrated me so much I finally threw them out. It took some trial and error before I got comfortable using one. Over the years, I've learned a few things that make the process much easier, and I'm happy to share them with you.

Step 10: Press the button near the top of the cookie press and pull the plunger all the way up. Unscrew the top and bottom from the cylinder. Choose the cookie disk you want to use, place it in the bottom, and screw the bottom back on. Keep in mind that some disks make smaller cookies than others.

Step 11: Take some of the cookie dough and shape it into a log slightly narrower than the cookie press cylinder. This makes it easier to slide the dough inside.

Step 12: Continue adding cookie dough until the cylinder is almost full. Gently press the dough down, but don't pack it too tightly. The plunger will do most of that work.

Step 13: Screw the top back onto the cylinder, making sure it's secure.

Baking Spritz Cookies

Step 14: With the cookie press assembled, press the handle down a few times to push the plunger down and remove any air pockets in the dough. Continue until the dough begins to come through the disk.

Step 15: Before pressing your first cookie, make sure the dough is coming through the openings in the disk. I usually let a little dough come through first so I know the press is ready.

Step 16: Take one of the cold sheet pans out of the refrigerator. Place the cookie press flat against the pan and press down gently to keep the base firmly against the surface. Push the lever down once, then release it and let it return to its starting position. Wait a second, then lift the entire cookie press straight up without tilting the base. The cookies don't spread much, so you can place them fairly close together.

Step 17: Bake at 350°F (175°C or 180°C) for 9-11 minutes. Transfer the cookies to a cooling rack to cool.