This yummy pumpkin cookie recipe is ideal for fall. Spread these cutout cookies with frosting, or just eat them plain -- either way, these pumpkin cookies are delicious!

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large bowl beat butter with a mixer on medium 30 seconds. Add next four ingredients (through salt) and beat until combined, scraping bowl as needed. Beat in egg, pumpkin, and vanilla. Beat in flour. Divide dough into three portions. If desired, tint with food coloring. Cover and chill 3 hours or until dough is easy to handle.

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  • Preheat oven to 375°F. On a lightly floured surface, roll one portion of dough at a time until 1/4 inch thick. Using a 2-1/2- to 3-inch cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.

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  • Bake 7 to 8 minutes or until edges are firm and bottoms are light brown. Remove; cool on a wire rack. If desired, spread with frosting.

Nutrition Facts

100 calories; 4 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 18 mg cholesterol; 78 mg sodium. 20 mg potassium; 14 g carbohydrates; 0 g fiber; 6 g sugar; 1 g protein; 0 g trans fatty acid; 428 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 11 mg calcium; 1 mg iron;

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