Indulgent Pecan Pumpkin Spice Cut Out Cookies Made with Love
Delight in these Pecan Pumpkin Spice Cut Out cookies, a perfect autumn treat blending warmth and sweetness.
Equipment
- mixing bowls
- stand mixer
- Rolling Pin
- cookie cutters
- Baking sheets
- parchment paper
- wire rack
Ingredients
For the Cookie Dough
- 3 cups all-purpose flour Ensure you have extra for dusting your surface.
- 1 teaspoon baking powder This helps the cookies rise beautifully.
- ½ teaspoon baking soda It works alongside the baking powder for extra fluffiness.
- 1 teaspoon ground cinnamon A must-have spice for that warm, cozy flavor.
- ½ teaspoon ground ginger Boosts the spiciness with a zesty kick.
- ¼ teaspoon ground cloves Adds depth and a subtle earthiness.
- ¼ teaspoon ground nutmeg Perfectly complements the warming spices.
- ½ teaspoon salt Enhances all the other flavors in the dough.
- 1 cup unsalted butter, softened Essential for a rich, tender cookie texture.
- 1 cup granulated sugar Adds sweetness and structure to the dough.
- ½ cup packed light brown sugar Introduces a lovely molasses flavor.
- 1 large egg Binds everything together for that perfect dough consistency.
- 1 teaspoon vanilla extract Enhances the overall flavor profile beautifully.
- 1 cup pumpkin puree Opt for a pure pumpkin puree, not pie filling, for the right texture.
- ½ cup finely chopped pecans Adds delightful crunch and nutty flavor.
For the Icing
- 4 cups powdered sugar, sifted Ensures a smooth icing texture without lumps.
- 3 tablespoons meringue powder Aids in creating a stable and glossy icing.
- ½ cup warm water Adjust the consistency of your icing as needed.
- Gel food coloring Brighten your decorations with an array of colors!
Instructions
Step-by-Step Instructions
- In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt.
- In a separate large bowl, cream together unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
- Incorporate the egg and vanilla extract into the butter and sugar mixture, beating until well combined.
- Add pumpkin puree to the wet ingredients, mixing until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently fold in finely chopped pecans until evenly distributed.
- Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 2 hours.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out one disc of dough on a floured surface to about ¼-inch thickness.
- Cut out shapes with cookie cutters and place them on prepared baking sheets.
- Bake for 8-10 minutes until edges are lightly golden brown.
- Cool on baking sheets for a few minutes before transferring to a wire rack.
Notes
Chill the dough for at least 2 hours. Watch the baking time carefully.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 100mgPotassium: 30mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 1mgIron: 2mg
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