Pumpkin Spritz Cookies – a spritz butter cookie with pumpkin spices and pumpkin puree; a pumpkin twist to the classic spritz cookie.
The last week has certainly been an interesting one. My computer crapped out on me without any warning. It definitely made blogging difficult. Luckily, I spent the day in my bake studio whipping up some sweet treats to share with you. 🙂
In other news, I’ve started reading The Gratitude Diaries by Janice Kaplan. Apparently, people who are more grateful are happier and have less stress/anxiety. I could use some of that. With my computer biting the dust and Thanksgiving coming up, it seems like the perfect time to put gratitude into practice.
I am grateful I was able to fire up my very old laptop and yet I smile (a little TWD for you) because I’ve got a pumpkin recipe for you pumpkin fanatics.
It’s time to bring on the Pumpkin Spritz Cookies!
The classic spritz cookie or spritzgebäck is a crisp, fragile, somewhat dry, buttery, German Christmas cookie. It’s made with flour, butter, sugar, and eggs. It’s a simple cookie, and it’s one that pumpkin has no business being any part of, or does it? The answer is YES!
You either love spritz cookies or you hate ’em, but if you love ’em then you’ll love Pumpkin Spritz Cookies.
Pumpkin Spritz Cookies aren’t your classic spritz cookies. Yes, they’re a little bit fragile, buttery, and a wee bit dry, but these spritz cookies are packing a pumpkin punch that makes them slightly softer and more flavorful than their classic counterpart.
Pumpkin Spritz Cookies is a spritz cookie with pumpkin spices AND pumpkin puree. It’s a full-on attack of pumpkin – pumpkin puree, pumpkin spices, and it’s even shaped like a pumpkin.
- 1 and 1/2 cups butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/3 cup pumpkin puree
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 3 and 3/4 cups all-purpose flour
- Preheat oven to 400F degrees.
- In a large bowl using an electric mixer, cream together butter, sugar, and salt; beat until light and fluffy. Add baking powder, cinnamon, nutmeg, and ginger; mix until combined.
- Beat in pumpkin, egg, and vanilla extract; mix until combined.
- Slowly add flour, beating until incorporated.
- Place dough into cookie press with pumpkin disk. Press dough onto an ungreased baking sheet; a baking sheet that is NOT non-stick works best.
- Bake 6-9 minutes or until edges are set and lightly browned.
- Cool cookies on baking sheet on wire rack for 1 minute; transfer to a wire rack to cool completely. Eat & Enjoy!
Pumpkin Spritz Cookies should be stored in an airtight container and will keep 3+ days.
Recipe adapted from OXO.