The Great Pumpkin Spritz Cookies

Add these pumpkin spice flavored cute little cookies to your Halloween treat
bags for friends or coworkers, or brighten up your Thanksgiving desert table
with a sweet little nibble that isn't pie. They look like you spent all day, but
you can whip these up in an hour or so (and no messy icing or rolling and
cutting and flour everywhere like most festive cookies).

Servings:

Author:

Course:

Dessert Small Bites & Snacks

Cuisine:

American

Keywords:

autumn fall foods Thanksgiving Halloween festive homemade gift samhain

Instructions

1 Cream softened butter either by hand or with the paddle attachment of a mixer
until smooth, scrape down the sides of the bowl, and add sugar. Continue
creaming the butter and sugar together, stopping a few times to scrape the sides
and horn of the bowl (if applicable), until the mixture is light and fluffy.
2 Add the salt, the egg, and the egg yolks, one at a time, and the vanilla and
pumpkin spice extract. Scrape the sides of the bowl and mix again until the
mixture is well-emulsified.
3 Add the flour, one cup at a time, mixing only a few seconds between each
addition, stopping to scrape the sides and paddle of the mixer. If mixing by
hand, fold the flour gently in to the wet ingredients. Mix until well combined.
4 Divide dough into two bowls- remove about ¼ of the dough to dye green for the
stems, leaves, and vines, and add orange coloring to the rest (or a mix of red
and yellow coloring until the desired shade is reached). Mix just enough to
incorporate the dye. Too much mixing will make tough cookies.
5 Add a spoonful of dough to your piping bag fitted with a large star tip (½"
diameter open star tip is a good one to start with) and check the consistency.
If the dough is too stiff to pipe easily, you can add up to a few tablespoons of
milk to thin the dough slightly. When the consistency is right, fill your piping
bag(s) no more than two-thirds full and pipe your cookies.
6 Preheat the oven to 350℉. Get your cookie sheets ready and line them with
nonstick silicone baking liners or parchment paper so the cookies don't stick to
the sheets and break.
7 If you have multiple bags and tips you can fill both, or do one color at a time
and wash the bag between batches. Pipe the orange dough first, holding the
piping bag perpendicular to the cookie sheet to form pumpkin shapes, then top
them with smaller dabs of green dough to make stems. Use up any leftover green
dough by piping flat leaves and squiggly vines to make stem shapes.
8 If you are using decorative sugar or sprinkles, add these to the dough before
baking. You can also leave them plain, and decorate them with royal icing after
they have baked and cooled.
9 Bake for 9-12 minutes, or until the cookies are just set to the touch but not
browning. Remove from oven and let cool for a few minutes, then use a thin metal
spatula to transfer to wire racks to cool. If you are doing a big batch and need
to reuse cookie sheets, make sure the sheets cool between batches before piping
more cookies.

The Great Pumpkin Spritz Cookies

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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