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Pumpkin Spritz Cookies

NUMAtrekkie

"Festive holiday treat, good in my house from September through November. Top with decorative sugar."
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Ingredients

40 m servings 49 cals
Original recipe yields 70 servings (70 cookies)

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Beat butter and sugar with an electric mixer in a large bowl until smooth and creamy, about 2 minutes. Mix in canned pumpkin, egg, cinnamon, vanilla, nutmeg, pumpkin pie spice, and ground ginger until well combined.
  3. Stir flour and baking powder together in a small bowl. Add flour mixture to pumpkin mixture in thirds, mixing dough well between each addition.
  4. Spoon cookie dough into a cookie press fitted with a pumpkin-shaped die and press dough onto a baking sheet.
  5. Bake in preheated oven until edges just begin to brown, about 8 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.

Footnotes

  • Cook's Note:
  • The second batch on a cookie sheet may have trouble sticking if the cookie sheet is still warm. I used some cool water to wipe it down, then dried it with a towel. This also removes any grease from the previously baked cookies that may inhibit sticking.

Nutrition Facts


Per Serving: 49 calories; 2.8 g fat; 5.4 g carbohydrates; 0.6 g protein; 10 mg cholesterol; 28 mg sodium. Full nutrition

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Reviews

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Tasteless is an overstatement.

Based on what the other reviewers said, I doubled the sugar and added 1/4 teaspoon salt to bring out the flavor. They were pretty good, and the texture was great.

I just made these yesterday for an Octoberfest party and they were not very good. No taste at all and considering all the spices I thought it would be rather tasty. They tasted like flour no tas...

As written, this cookie is rather bland. It was lacking in flavor and sweetness. It holds it's shape nicely from the cookie press, but even topped with decorating sugar, it tasted more like a ...