Sophie's Pumpkin Spice Cutout Cookies

Sophie was very excited to make these Fall cut-out cookies! She wanted to show all the kids how to make cookies with their Moms, she said.  We stayed in our jammies while we made them. :) 

 These are super rich in flavor, and a bit soft at the bite.  We like this type more than the traditional hard sugar cookie. We added a few extra spices like Nutmeg and Cinnamon, to give it that Pumpkin-like flavor. 

Then, we topped them with a Pumpkin glaze that we made from our frozen Pumpkin puree we made last year-from the pumpkins in our garden! :) 



We were happy with ourselves, about that! 

(click this link to see how to make your own Pumpkin Puree) 

Sophie took over the entire cookie making process, and did every step, except for placing in and removing the pans from the oven. 

First, she mixed the dry ingredients with a whisk. Then, she blended the wet ingredients in the mixer; and then slowly added the dry ingredients. 

She made 2 discs out of the dough and wrapped them in waxed paper and refrigerated for 2 hours. Once they were chilled, we rolled out the dough to a 1/4" thickness and used our cutouts to make shapes. 
Then, Baked them at 375 Degrees for 5-7 minutes, until browned.  Once they cooled, we glazed the tops and we were done!  We ate a few right away and saved the rest for Dad and brother, and one for the dog, Cappuccino. Cappy was very happy with that. 

What Mom likes about these cookies is that they are EASY enough for kids to do most of it themselves, but they FLAVOR is good enough for adults to enjoy! 

Nice and thick, soft and a bit chewy, packed full of yummy fall flavors. 

 We hope you enjoy making these with your kids, too! Read more for recipe...

Sophie's Pumpkin Spice Cutout Cookie Recipe: 

Ingredients:

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk or cream
• Powdered sugar, for rolling out dough
• 1 tsp Nutmeg
• 1 tsp Cinnamon 
• Directions

Sift together flour, baking powder, Nutmeg, Cinnamon and Salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Add a bit more flour if dough is too sticky. Pull off dough with hands and form into a ball.  Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Cut into desired shape, place at least 1-inch apart on greased baking sheet or parchment, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. 

Glaze: 

1/4 cup Pumpkin Puree
1 cup Confectioners (Powdered) Sugar
1/4 tsp Nutmeg
1/4 tsp Cinnamon
In small saucepan, stir all ingredients together and let simmer for 10 mins. Transfer to bowl and allow to cool to room temperature. Brush over top of cooled cookies and allow to dry approximately 30 mins, until hardened. 
Store in an airtight container 5-7 days. 

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