Canned pumpkin and warm pie spices join forces in these delightful spritz cookies.

Colleen Weeden
Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

prep:
25 mins
bake:
6 mins at 375° per batch
Servings:
96
Yield:
96 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add brown sugar, pumpkin pie spice, salt, baking powder, and soda. Beat until combined, scraping bowl as needed. Beat in pumpkin, egg, and vanilla. Beat in as much of the flour as you can. Stir in any remaining flour.

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  • In a small bowl stir together granulated sugar and cinnamon. Force unchilled dough through a cookie press onto an ungreased cookie sheet. Brush cookies each with milk or butter and sprinkle with cinnamon-sugar mixture. Bake 6 minutes or until edges are firm. Remove; cool on a wire rack.

Nutrition Facts

56 calories; total fat 3g; saturated fat 2g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 10mg; sodium 47mg; potassium 13mg; carbohydrates 6g; fiber 0g; sugar 3g; protein 1g; trans fatty acid 0g; vitamin a 298IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 9mcg; vitamin b12 0mcg; calcium 8mg; iron 0mg.
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