Pumpkin Pie Spritz Cookies

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

5 from 4 votes

Smell the spices of autumn with my Pumpkin Pie Spritz Cookies recipe. These small treats capture the essence of pumpkin pie in every bite.

Prep Time10

Total Bake Time9

Total Time19

Course: Cookies

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 39kcal

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.

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.

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