It’s Thursday so that means another awesome guest post for our Oktoberfest! It’s our last post for our Oktoberfest and I’m so thankful to all the awesome bloggers that joined us this year!
Today we are welcoming B is 4 and she is sharing these delicious Pumpkin Pie Sugar Cookies with us!
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Happy Fall! I’m so excited to be here, thanks a bunch to Annette for the chance to guest post today. I blog over at B is 4 where I share my family’s adventures in lifestyle, travel, crafts and fun in the kitchen. Fall is my favorite season since my daughter and I both celebrate fall birthdays. I also like that it cools down (just a little bit!) here in Florida and since having kids, Halloween has become a favorite of mine. A tradition of ours is to create some fun, spooky and not so spooky Halloween and fall treats while watching family-friendly Halloween movies. That’s what I’m sharing with you all today, a recipe for Pumpkin Pie Sugar Cookies!
Both of my kids love helping out in the kitchen especially when it comes to baking. One of their favorite treats to help with are sugar cookies. Sugar cookies are fun to make and decorate. We added some chocolate to a few of these and of course, we threw on some sprinkles since my daughter has a love affair with them!
If you like pumpkin, you’ll enjoy eating these and if you are not a big pumpkin fan, you can adjust the amount you add to the batter.
Let’s get started!
3 cups all purpose flour
1 cup Granulated white sugar
2 teaspoons Baking powder
2 teaspoons Pumpkin pie spice
1 teaspoon Nutmeg
1-2 teaspoons cinnamon
½ teaspoon almond extract
1 teaspoon Vanilla extract
1 egg
1 cup butter (2 sticks), softened
Wilton Chocolate Candy Melts, optional or you can use chocolate morsels. The candy melts will harden and firm much better if that is what you prefer.
Parchment paper
Egg wash
Sprinkles
Fall shaped cookie cutters
Instructions:
Preheat oven to 350 degrees Fahrenheit.
Place parchment paper over baking sheet.
In a bowl of an electric mixer, cream butter and sugar until smooth.
Add extracts and egg, mix well.
In a separate bowl, combine dry ingredients and mix well. Gradually add a little at a time to wet ingredients. The dough will start to stiffen. If dough gets too stiff, remove from electric mixer and use your hands to finish kneading.
You can chill the dough in the fridge for a few minutes before working with it.
Separate the dough into smaller batches to cut it into shapes. These cookies are on the thicker side about ¼ inch thickness. Brush on egg wash onto cookies, then add on sprinkles before baking. If not using cookies and will be decorating such as using the chocolate, there is no need to use egg wash.
Bake for 6-8 minutes. Allow to cool on cookie sheet for five minutes, then, using a spatula to pick them up, carefully transfer cookies to a cooling rack.
If decorating cookies after they are baked, wait until cookies are completely cool.
If you are using candy melts, follow microwave instructions on bag. If using chocolate morsels, melt about a ½ cup at a time in microwave. Add in a splash of olive oil or vegetable oil. Set on medium for about 1 minute and stir. Continue to heat for 10 second intervals until smooth.
Ingredients
- 3 cups all purpose flour
- 1 cup Granulated white sugar
- 2 teaspoons Baking powder
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Nutmeg
- 1-2 teaspoons cinnamon
- ½ teaspoon almond extract
- 1 teaspoon Vanilla extract
- 1 egg
- 1 cup butter (2 sticks), softened
- Wilton Chocolate Candy Melts, optional or you can use chocolate morsels. The candy melts will harden and firm much better if that is what you prefer.
- Parchment paper
- Egg wash
- Sprinkles
- Fall shaped cookie cutters
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Place parchment paper over baking sheet.
- In a bowl of an electric mixer, cream butter and sugar until smooth.
- Add extracts and egg, mix well.
- In a separate bowl, combine dry ingredients and mix well. Gradually add a little at a time to wet ingredients. The dough will start to stiffen. If dough gets too stiff, remove from electric mixer and use your hands to finish kneading.
- You can chill the dough in the fridge for a few minutes before working with it.
- Separate the dough into smaller batches to cut it into shapes. These cookies are on the thicker side about ¼ inch thickness. Brush on egg wash onto cookies, then add on sprinkles before baking. If not using cookies and will be decorating such as using the chocolate, there is no need to use egg wash.
- Bake for 6-8 minutes. Allow to cool on cookie sheet for five minutes, then, using a spatula to pick them up, carefully transfer cookies to a cooling rack.
- If decorating cookies after they are baked, wait until cookies are completely cool.
- If you are using candy melts, follow microwave instructions on bag. If using chocolate morsels, melt about a ½ cup at a time in microwave. Add in a splash of olive oil or vegetable oil. Set on medium for about 1 minute and stir. Continue to heat for 10 second intervals until smooth.
I hope your family enjoys making these. I wish you all a happy, safe Halloween!
Here are more fall, kid-friendly treats you may like:
Fall Candy Corn Fruit Cocktail
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