Happy First Day of Fall… or Spring if you’re in the Southern Hemisphere.
For all of my friends and visitors who are also welcoming in the first day of Fall, I wanted to share a simple recipe for pumpkin pie sugar cookies. Though the name may be a little misleading because there is no actual pumpkin pie filing or pumpkin puree to be found in the cookies, they still have a pumpkin pie flavor to them.
All thanks to a little pumpkin pie spice. But believe me, that addition did make a difference. My taste tester (Squeaker) approved of them immediately and they were scarfed down at church, too.
I have found, typically, that when it comes to the pumpkin craze- people are one of two sides. They either love it or they hate it. Well, maybe hate is too strong of a word, but you get my drift.
I’m on the spectrum of love it.
Pumpkin pie has always been one of my favorite desserts and I look forward to the release of the Pumpkin Spice latte at Starbucks and Pumpkin Spice coffee at Dunkin Donuts. Those two beverages are second to my absolute favorite from a local coffee shop- a Snickerdoodle latte.
But I digress.
When I was pregnant with Squeaker, I found a recipe for pumpkin pie cheesecake and couldn’t make enough of it. And this is coming from a person who can’t stand cheesecake! But with pumpkin? Perfectly acceptable for anytime of the day- including breakfast.
I’ve been in the mood lately to bake, so I started looking through my books for a basic sugar cookie recipe that I could roll out and use cookie cutters with. I ended up finding one online and it suited my needs quite nicely.
It really just is the basic sugar cookie recipe with the one addition.
How to make Pumpkin Pie Sugar Cookies
Pumpkin Pie Sugar Cookies
- 1 1/2 cups of butter softened
- 2 cups of white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 5 cups of all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 - 2 teaspoons Pumpkin pie spice (if you do not have this you can substitute it)
- In a large mixing bowl, cream together butter and sugar.
- Beat in the eggs, then vanilla extract
- Add in other ingredients, then cover and chill for at least one hour (or overnight)
- Preheat oven to 400 degrees
- Roll out dough (1/4 to 1/2 inch thick) on a lightly floured surface and cut with cookie cutters
- Place on a prepared cookie sheet 1 inch apart
- Bake for 6 to 8 minutes and let cool before frosting (optional)
How to make your own pumpkin pie spice mix
If you do not have pumpkin pie spice on hand you can use the following:
For every teaspoon of Pumpkin Pie spice:
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
We will definitely make these pumpkin pie sugar cookies again though I think we’ll use a little more pumpkin pie spice and probably decorate them.