Pumpkin Spritz Cookies Recipes

PUMPKIN SPICE COOKIES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Lightly grease or spray cookie sheet.
• In large bowl, beat cake mix, pumpkin pie spice, pumpkin and butter with electric mixer on low speed 1 minute. Stir in raisins.
• On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.
• Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Frost with frosting. Store loosely covered.

PUMPKIN SPRITZ COOKIES

Steps:

• Pre-heat oven to 400°F.
• In a large mixing bowl beat butter until creamy, about 3 minutes. Beat in sugar and spices until well combined and the granules have begun to melt. Mix in pumpkin, egg and vanilla until well combined.
• In a separate bowl, stir together flour and baking powder. Stir flour mixture into butter mixture until well combined.
• Place into a cookie press and press out shapes onto an ungreased baking sheet.
• Lightly sprinkle cookies with the spiced sprinkling sugar.
• Bake 6 to 8 minutes or until set but not browned. Allow to cool 2 minutes on baking sheet then remove to wire racks to cool completely.

PUMPKIN SPRITZ COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat butter and sugar with an electric mixer in a large bowl until smooth and creamy, about 2 minutes. Mix in canned pumpkin, egg, cinnamon, vanilla, nutmeg, pumpkin pie spice, and ground ginger until well combined.
• Stir flour and baking powder together in a small bowl. Add flour mixture to pumpkin mixture in thirds, mixing dough well between each addition.
• Spoon cookie dough into a cookie press fitted with a pumpkin-shaped die and press dough onto a baking sheet.
• Bake in preheated oven until edges just begin to brown, about 8 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.

ICED SPICED PUMPKIN SPRITZ COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat brown sugar and butter together in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat pumpkin, egg, and 2 teaspoons vanilla extract into butter mixture.
• Whisk flour, 2 tablespoons cinnamon, ginger, nutmeg, baking powder, cloves, allspice, and salt together in a bowl. Add flour mixture to pumpkin mixture and stir until dough is completely combined.
• Fill a cookie press with pumpkin cookie dough. Press cookies 2-inches apart on baking sheets.
• Bake cookies in batches in the preheated oven until edges begin to brown, 5 to 8 minutes. Transfer cookies to wire racks to cool completely.
• Whisk confectioners' sugar, milk, corn syrup, 4 teaspoons cinnamon, and 2 teaspoons vanilla extract together in a bowl to an icing consistency. Dip cooled cookies in icing and shake gently to remove excess. Place iced cookies on a sheet of waxed paper while icing dries.

SPICE SPRITZ COOKIES

Steps:

• In a small bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder and pumpkin pie spice; gradually add to the creamed mixture. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.

GRANDMA'S SPRITZ COOKIES

Steps:

• Preheat oven to 400°. In a large mixing bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg and almond extract; mix well. Combine the flour, baking powder and salt; add to the creamed mixture until blended., Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, sprinkle with toppings. Bake until set (do not brown), 7-8 minutes.

SPICY PUMPKIN DROP COOKIES

Steps:

• Heat oven to 375°. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in pumpkin and eggs. Stir in remaining ingredients except raisins and nuts. Stir in raisins and nuts.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Immediately remove from cookie sheet to wire rack.