My last post used the pumpkin disk, too, but this time I’m making cookies! I finally came up with a pumpkin spritz recipe that I’m crazy about. It wasn’t enough just to make pumpkin shaped cookies, or cookies with pumpkin spice. No, there had to be pumpkin in the recipe!
It was tricky balancing the stickiness of canned pumpkin and the need to make the dough stiff enough to press. Let me know how I did! I love to hear from you. 🙂
(*NOTE: As of our 2019 Re-Opening our new disks are made of a solid white material, but the designs are exactly the same, and press identically.)
You’ll need a cookie press and the Pumpkin Disk from the Halloween Disk Set.
1 ½ cups (3 sticks) butter, softened to room temperature
2/3 cup granulated (white) sugar
½ cup brown sugar, firmly packed
1/3 cup canned pumpkin
1 teaspoon vanilla extract
3 ¾ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
Preheat your oven to 400°F
In a large bowl, combine flour, baking powder, salt, and spices. Set aside.
Using an electric mixer, cream the butter very well. Creaming your butter extremely well until it is smooth and literally creamy is the key to great spritz cookies. I like to pretend I’m making frosting and use the “whip” setting.
Add the sugars and cream the mixture well again.
Add the pumpkin and cream again. Add the egg and vanilla and – you guessed it, cream it all very well again!
Slowly add the flour mixture on low speed. Mix until the flour is completely incorporated and you have a consistent texture and a slightly stiff dough.
Pack the dough into your cookie press, using the back of a spoon to remove all air pockets as you go.
Press onto ungreased cookies sheets using a consistent rhythm. At first I considered making pumpkins and jack-o-lanterns with this recipe, but the dough is a bit soft and holds the shape of the pumpkin much better. So I recommend sticking with the pumpkin disk.
I sugared my cookies two ways. First, I sprinkled orange sanding sugars on them. Then I tried sprinkling a mixture of granulated sugar and the spices listed above on the un-baked cookies. To be honest, I just went by taste making the sugar concoction. I poured a couple of tablespoons of sugar in a cup, and added a little of each spice until it tasted good on my wet finger dipped in it! My great-grandmother was a big fan of baking by taste and feel instead of exact measurements. In some cases, I think she was completely right. For the sugar, it certainly worked. On some of the cookies I used both the spiced sugar and the orange sugars. They came out pretty and also very, very sweet!
Bake them for 6 to 9 minutes, depending on your oven.Check them often as all ovens are different.
I hope you enjoy these as much as we did!
Enjoy the fall weather and all the yummy treats of the season.
And as always, Happy Baking!
Disk Designer/Co-Owner at Impress! Bakeware, LLC
“Get creative with your cookie press!”
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The Halloween Disk set: