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.
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)
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.