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

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary test

prep:
25 mins
bake:
6 mins
total:
31 mins
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; fat 3g; cholesterol 10mg; saturated fat 2g; carbohydrates 6g; mono fat 1g; sugars 3g; protein 1g; vitamin a 297.8IU; vitamin c 0.1mg; niacin equivalents 0.3mg; folate 8.9mcg; sodium 47mg; potassium 13mg; calcium 8mg; iron 0.3mg.
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