Pumpkin Cookies – a delicious recipe with butter, powdered sugar, egg, vanilla extract, almond extract, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream butter; gradually add powdered sugar, beating at medium speed of an electric mixer until light and fluffy.
2
Add eggs and flavorings, beating until blended.
3
Combine flour and salt; add to creamed mixture, mixing well.
4
Color 2/3 cup cookie dough with green food coloring.
5
Color remaining dough with orange food coloring.
6
Spoon orange dough into a pastry bag fitted with metal tip number 2110.
7
Pipe mixture into pumpkin shapes on ungreased cookie sheets.
8
Spoon green mixture into a pastry bag with metal tip Number 10.
9
Pipe green stems on each pumpkin.
10
Bake at 400u00b0 for 6 to 8 minutes.
11
Immediately arrange pecans pieces and chocolate morsels to make pumpkin faces.
12
Remove to wire racks to cool.
13
Yields 3 dozen.
1311
kcal
Calories
53
g
Fat
190
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 c. butter or margarine, softened, 1 1/4 c. sifted powdered sugar, 1 egg, 1 1/2 tsp. vanilla extract, and more.
Yes, Pumpkin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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