Pumpkin Pie Spritz Cookies
These Pumpkin Pie Spritz Cookies combine pumpkin puree and pumpkin pie spice in a small, buttery cookie. Use your favorite cookie press disk to create fun fall shapes that are perfect for sharing.
Servings: 30 cookies
Calories: 39kcal
Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- ⅓ cup (73.33 g) Light brown sugar
- 1 Egg
- 1 Tablespoon Pumpkin puree
- ¼ teaspoon Vanilla Extract
- 1 ½ cups (187.5 g) All-purpose flour
- ½ teaspoon Baking powder
- ¼ teaspoon Kosher Salt
- ½ teaspoon Pumpkin pie spice
Instructions
- Place two clean, ungreased aluminum sheet pans in the refrigerator to chill. Do not use parchment paper or silicone mats. Weigh or measure the brown sugar into a small bowl. In another bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
- Cream the room-temperature butter for 1 to 2 minutes until it forms soft peaks. Add the brown sugar and mix on medium speed for about 3 minutes.
- Add the pumpkin puree and vanilla extract, mixing until combined. Add the egg and mix until incorporated. Scrape down the bowl. With the mixer on low, add the flour mixture about a third at a time, mixing until incorporated. The dough should feel like soft playdough and hold its shape. Do not chill the dough.
- Choose your cookie press disk and assemble the press. Shape the dough into logs that fit inside the cylinder, filling it almost to the top. Attach the top and operate the lever until the dough begins coming through the disk.
- Preheat the oven to 350°F (175°C or 180°C). Take one cold sheet pan from the refrigerator. Place the cookie press flat against the pan and press down gently. Push the lever down once, release it, and let it return to its starting position. Wait a second, then lift the press straight up without tilting the base. Space the cookies about 1 inch apart. Bake for 9 to 11 minutes, then transfer to a cooling rack.
Recipe Notes
Cookie Dough: The dough should feel like soft playdough and hold its shape when pressed. Do not chill the dough before using the cookie press.
Baking Sheets: Use cold, clean, ungreased aluminum baking sheets. Avoid parchment paper and silicone mats because the dough needs to grip the metal to release from the press.
Nutrition
Calories: 39kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 19mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 0.02mg | Calcium: 6mg | Iron: 0.2mg