Pumpkin Spritz Cookies
Infuse your fall baking with autumnal charm by whipping up these delightful Pumpkin Spritz Cookies! Bursting with the warm flavors of pumpkin puree and pumpkin pie spice, these buttery, melt-in-your-mouth cookies are perfect for the season. The dough is easy to prepare and works beautifully in a cookie press, allowing you to create festive fall-inspired shapes like pumpkins and leaves. For an extra dash of seasonal flair, optional orange food coloring brings out their vibrant, pumpkin-inspired hue. Ready in under 30 minutes, these cookies are ideal for Thanksgiving dessert spreads, Halloween parties, or cozy afternoon treats with a cup of tea. Their delicate texture and spiced flavor make them an irresistible addition to your fall baking lineup!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.5 cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2.25 cups all-purpose flour
- 1.5 teaspoons pumpkin pie spice
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.25 teaspoon orange gel food coloring (optional)
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, egg yolk, and vanilla extract. Beat until fully combined. If using, mix in the orange gel food coloring to enhance the pumpkin color.
In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Fill your cookie press with the dough according to the manufacturer’s instructions and fit it with a fall-themed disk (such as pumpkin or leaf shapes).
Press the dough onto the prepared baking sheets, spacing cookies about 1 inch apart.
Bake the cookies in the preheated oven for 8-9 minutes, or until the edges are just beginning to turn golden.
Remove the cookies from the oven and allow them to cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 860 mg | 37% | |
| Total Carbohydrate | 368.9 g | 134% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 155.7 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 136 mg | 10% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
