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Pumpkin Spice Roll Out Cookies
Pumpkin Spice Roll Out Cookies
Pumpkin Spice Roll Out Cookies cover
From the Cook
From the Cook
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Pumpkin Spice Roll Out Cookies

Ingredients

0 allergens identified

Instructions

Check out original post! 😊

Instructions

1
|
In a bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
2
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In the bowl of a standing mixer or with an electric mixer, cream together the butter and sugar for 3 minutes, until light and fluffy.
3
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Add the pumpkin puree and vanilla extract and beat until incorporated.
4
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Turn the speed to low and gradually add the flour mixture. Continue to mix until the dough comes together.
5
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Shape the dough into a disk, wrap in plastic wrap, and chill in the fridge for 30 minutes. When the dough has chilled, preheat the oven to 325F.
6
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Roll out the dough onto a lightly floured surface to 1/4 inch thick, and use cookie cutters to cut into shapes.
7
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Transfer to a silpat-lined baking sheet and bake for 10-15 minutes.

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Tips & Tricks (5)

  • Chill Dough for Perfect Roll-Out 🧊
    Refrigerate the pumpkin dough for at least 2 hours before rolling to prevent sticking and ensure clean, sharp cookie shapes that hold their details during baking.
  • Balance Pumpkin Spice Intensity 🎃
    Use high-quality pumpkin pie spice and consider adding a pinch extra beyond the recipe if you prefer bolder autumn flavors, as pumpkin puree can mute spice notes slightly.
  • Brown Butter for Depth 🧈
    Toast your unsalted butter until golden and nutty before creaming with brown sugar to add a sophisticated, caramelized dimension that elevates the overall flavor profile.
  • Room Temperature Ingredients Matter 🌡️
    Ensure pumpkin puree, butter, and eggs are at room temperature for proper emulsification, which creates a smoother dough that's easier to roll and cuts cleanly without tearing.
  • Dust Strategically While Rolling 🎨
    Use a combination of all-purpose flour and cornstarch (1:1 ratio) for dusting your work surface and rolling pin—this prevents sticking while minimizing excess flour incorporation that can dry out cookies.

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