Pumpkin Spritz Cookies
A spritz butter cookie with pumpkin spices and pumpkin puree; a pumpkin twist to the classic spritz cookie.
Ingredients
- 1 and ½ cups unsalted butter, softened
- 1 cup granulated sugar
- ½ teaspoon salt
- ¾ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅓ cup pumpkin puree
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 3 and ¾ cups all-purpose flour
Instructions
- 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!
Notes
Pumpkin Spritz Cookies should be stored in an airtight container and will keep 3+ days.
Recipe adapted from OXO.
