Monday, February 27, 2017

Pumpkin Pie Cookies, #28

This was the last new recipe of 2016. I documented 28 new to us recipes! I feel certain there might have been one or 2 that slipped through the cracks.

This recipe came out of a Taste of Home Cookies and Candies magazine- 2016. I have been getting it yearly for many years and always find some good ones.

I think you are supposed to roll the dough out and cut them out with a cookie cutter...I rolled them into a tube then sliced and baked.


  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 2-3/4 cups all-purpose flour
  • 2 tablespoons pumpkin pie spice
  • Cinnamon sugar, optional


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. In another bowl, whisk flour and pie spice; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
  2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with cinnamon sugar.
  3. Bake 12-14 minutes or until edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool.
    Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare and bake cookies as directed.
    Yield: 4 dozen.

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