- 3 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 TB cinnamon
- 2 teaspoons ginger
- 1/2 teaspoon nutmeg
- 1 1/2 sticks of butter, cold and cut into cubes (6 oz)
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup pumpkin puree
- Stir together the flour, baking powder and spices in one bowl. Set aside.
- In a stand mixer or with an electric hand-held mixer, mix the butter and sugar until combined. Add in the egg, beat until incorporated. Finally add the vanilla and pumpkin puree and mix until well-blended.
- Add the dry ingredients to the mixture in the stand mixer bowl in three stages– add a bit then slowly mix, add the next and mix then add the final amount and mix.
- Bring the dough into a round, flat circle and wrap in plastic wrap. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Lightly flour a surface and roll out the dough to a 1/4 inch thickness. Using a cookie cutter cut shapes from the dough and gently place them on a baking sheet covered with parchment. Leave space between cookies (8 cookies per tray will be plenty).
- Bake at 350 degrees for 10-13 minutes then remove and cool on a wire rack.
- I used this royal icing recipe which is also from Bake at 350. I did flavor it with 2 teaspoons of maple syrup rather then the light corn syrup listed in the original recipe. Orange gel food coloring brought these pumpkin to life and a small brown stem added character as well. I first iced the pumpkins in orange by lining the shape with a thin line of orange icing and filling it in with the same color. After about 30 minutes the icing was dry enough to add a second layer. I used the same color and added curved lines to enhance the pumpkin shape.