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    Home » Cookies

    Pumpkin Pie Spritz Cookies

    Published: Oct 31, 2023 · Updated: Jun 27, 2024 · by Barbara · This post may contain links on which I could make a small commission if an item is purchased · Leave a Comment

    Jump to Recipe Print Recipe

    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.

    A pie dish with a pile of pumpkin spreize cookie stacked in the dish.

    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
    • The Cookie Press
    • How to Make Spritz Cookies
    • Baking Spritz Cookies
    • FAQ's
    • Other Pumpkin Cookies
    • Recipe

    Ingredients

    Pumpkin Pie Spritz cookies ingredients
    Jump to Recipe for Amounts
    • 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.

    Creamed butter in a mixer bowl.

    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.

    Adding light brown sugar to the creamed butter and mixing in a mixer bowl.

    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.

    All the pumpkin spritz cookie dough mixed together in a mixer bowl.

    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.

    Round cylinder of a cookie press filled with cookie dough and getting ready to screw the top on.

    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.

    Pressing out a little cookie dough through the cookie press disk.

    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.

    A sheet pan of spritz cookies on a sheet pan ready for the oven.

    Bake at 350°F (175°C or 180°C) for 9-11 minutes before moving them to a cooling rack!

    Dish of pumpkin spritz cookies and a dish of pumpkin puree.

    Enjoy! These spritz cookies are easy to make and fun for kids of all ages to eat.

    FAQ's

    What if I do not have a cookie press?

    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.

    How to store the Pumpkin Pie Spritz cookies?

    I store them right on my counter in a closed container for about a week.

    What if I do not have pumpkin pie spice, what can I use?

    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.

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    Recipe

    A pie dish with a pile of pumpkin spreize cookie stacked in the dish.
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    Pumpkin Pie Spritz Cookies

    Barbara Hall
    Smell the spices of autumn with my Pumpkin Pie Spritz Cookies recipe. These small treats capture the essence of pumpkin pie in every bite.
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    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Bake Time 9 minutes mins
    Total Time 19 minutes mins
    Course Cookies
    Cuisine American
    Servings 30 cookies
    Calories 39 kcal

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    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.

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    Notes

    Follow the directions for your Cookie Press, but I have found that if you make the log shape of dough to fit into the cylinder, I lightly flour the log before putting it into the round cylinder. It helps to keep the dough from sticking to the sides. 
    If the spritz cookie dough seems a little dry or you want more pumpkin taste, add another tablespoon of the pumpkin puree and increase the pumpkin pie spice to 1 teaspoon. Sometimes, when measuring the flour, it is a little more than the recipe calls for, so you can increase the pumpkin puree. 

    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.

    Nutrition

    Calories: 39kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 19mgPotassium: 9mgFiber: 0.1gSugar: 2gVitamin A: 113IUVitamin C: 0.02mgCalcium: 6mgIron: 0.2mg
    Tried this recipe?Let us know how it was!

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    5 from 4 votes (4 ratings without comment)

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    Hi, I'm Barbara Hall, the baker and photographer behind My Cookie Journey, a blog devoted to creating and sharing unique cookie recipes. A retired IT pro, I now spend my day's baking, styling, and snapping photos of cookies that have been featured in multiple regional magazines.

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