Pumpkin Spice Halloween Cookies
 
Prep time（準備時間）
Cook time（加熱時間）
Total time（合計時間）
 
A pumpkin spice twist on classic cut-out sugar cookies that is perfect for Halloween.
Author（投稿者）:
Recipe type（レシピカテゴリ）: Dessert
Cuisine（どこの料理）: American
Serves（何人分）: about 24 cookies
Ingredients （材料）
  • For cookies:
  • 2 cups (256g) of all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp pumpkin pie spice (see "Notes" section for how to make your own!)
  • 1 cup (~200g) unsalted butter, softened but not completely room temperature ("baking margarine" may be too soft to use with this recipe, but if you must use it, expect to have to freeze the dough a bit)
  • 1 cup (201 g) granulated sugar
  • 1 Tbsp brown sugar
  • 1 egg
  • 1½ tsp vanilla extract
  • For the icing:
  • 4 cups (512 g) powdered sugar
  • ¼ cup and 1 Tbsp (65ml) cream
  • ½ cup (113g) butter
  • 2 tsp vanilla extract
Instructions（作り方）
  1. Make cookies: In a medium bowl whisk together the flour, baking powder, salt, and pumpkin pie spice--set aside.
  2. In a large bowl, cream together butter, granulated sugar, and brown sugar with an electric hand mixer (or stand mixer if you have one) on medium speed until light and fluffy (scrape down the sides of the bowl as needed).
  3. Add egg and vanilla and beat together on medium speed until combined.
  4. Add the dry ingredients from the first step and beat on low speed until combined (scrape down the sides of bowl as needed)
  5. Shape dough into a disk, wrap with plastic wrap, and refrigerate at least overnight.
  6. Line cookie sheets with parchment paper.
  7. Remove about ¼ of the dough from the refrigerator onto a floured surface, cover with parchment paper, and use a rolling pin to roll it out to ¼ inch thickness. Remove parchment paper, use floured cookie cutters to cut out cookies, and place on prepared baking sheets. **If dough is still too sticky to easily roll and cut out, put it in the freezer until it firms up enough to work with and keep the dough you are not currently working with in there until you are ready to roll it out**
  8. Repeat the previous step until all of the dough has been rolled and cut out.
  9. Put baking sheets full of cookies in the refrigerator for about 15 minutes before baking and preheat oven to 375F (190C).
  10. Bake cookies 8-9 minutes until the edges start to turn slightly brown. Cool completely on a rack before decorating.
  11. Make icing: heat cream and butter until butter is melted in a saucepan over medium heat.
  12. Stir in vanilla and powdered sugar, remove from heat, and beat with a mixer until thick and smooth.
  13. Frost cookies as desired.
Notes（コツ・ポイント・注意点）
★Pumpkin pie spice: I know you can easily buy this in the US, but here in Japan we don't have the premade stuff so I make my own according to illmakeitmyself.net's instructions. Combine the following spices together, mix well, and store in an empty spice shaker or small jar (yields about 2Tbsp):
1 Tbsp cinnamon
2 tsp ginger powder
½ tsp nutmeg
⅛ tsp cloves

★Chilling times: I had to use "baking margarine," which is softer than real butter and I suspect it caused a lot of my sticking issues despite a full 24 hours of dough chilling time. However, keeping the dough in the freezer until it firmed up a bit more, and then keeping the extra dough in there until I was ready to work with it helped a lot.
Recipe by Entropy in the Kitchen at https://www.xiomaraentropy.com/blog/pumpkin-spice-halloween-cookies/