Best 3 Pumpkin Roll Out Cookies Recipes
Indulge in the delightful flavors of fall with our Pumpkin Roll Out Cookies, a delectable treat that captures the essence of the season. These cookies are a delightful twist on the classic pumpkin roll, combining the rich, warm flavors of pumpkin with the crispy texture of a cookie. Each bite offers a perfect balance of sweetness, spice, and a hint of nutmeg, creating a symphony of flavors that will tantalize your taste buds.
In this recipe article, you'll find two irresistible variations of these pumpkin roll out cookies. The first recipe features a traditional pumpkin roll filling, made with a blend of pumpkin puree, cream cheese, sugar, and spices, rolled up in a soft and chewy cookie dough. The second recipe takes a unique approach, incorporating a delicious cream cheese frosting, adding an extra layer of richness and tanginess to the cookies.
Both variations are simple to prepare, requiring just a few pantry staples and some basic kitchen tools. With step-by-step instructions and helpful tips, you'll be able to create these cookies with ease, whether you're a seasoned baker or just starting out.
So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create these delightful Pumpkin Roll Out Cookies. From the first bite to the last, they're sure to become a favorite fall treat for you and your loved ones.
PUMPKIN SPICE ROLL-OUT SUGAR COOKIES. | LIFE'S A BATCH RECIPE - (4.5/5)
Provided by dedmund
Number Of Ingredients 9
Steps:
- Cream together the butter and brown sugar until light & fluffy (about 3-4 minutes on medium speed). Add in the turbinado sugar, and cream for an extra minute or so. Add the baking powder, salt, and pumpkin pie spice; mix well. Add the egg & milk; beat well. Add the flour, mixing until well-combined. The dough should be soft & not sticky. Turn out onto sheets of waxed paper & roll. Cut out shapes, and transfer to baking sheets lined with parchment paper or Silpat liners. Freeze sheets for 10 minutes. Meanwhile, preheat oven to 365°F. Remove cookies from freezer and bake for 8-10 minutes, or until the edges begin to have a hint of brown. Cool cookies on baking sheet for 2-3 minutes, and then remove to a wire rack to cool completely. Decorate with royal icing, if desired. These are FABULOUS plain, too! ** Substitutions: You can substitute regular granulated sugar for the turbinado sugar. You'll lose those little bits of "crunch," but the end result is just as tasty. Alternately, you can also use just the brown sugar, but you'll need to increase it to 1 1/4 cups total. You can use regular all-purpose flour with great results as well. It is not quite as dense as whole wheat flour, so make sure you change the amount to about 3 1/4 cups of all-purpose flour instead.
PUMPKIN ROLL-OUT COOKIES
Finally, a pumpkin cookie you can roll out and cut with cookie cutters.
Provided by Ann
Categories Fruits and Vegetables Vegetables Squash
Yield 18
Number Of Ingredients 11
Steps:
- In a medium bowl, cream the butter, brown sugar, and orange zest. Stir in the pumpkin. Add the eggs and vanilla, mix well. Sift together the flour, cinnamon, ginger, nutmeg, and salt; stir into the pumpkin mixture. Chill dough for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut into desired shapes and place onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Decorate with frosting or candy.
Nutrition Facts : Calories 154.6 calories, Carbohydrate 18.7 g, Cholesterol 31.7 mg, Fat 8.1 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 5 g, Sodium 20 mg, Sugar 6.3 g
FALL PUMPKIN ROLL OUT COOKIES
I modified a recipie for pumpkin Roll Out cookies to intensify the flavors. I Needed to make some cut out cookies that kept the fall is here vibe going with their flavor as well as their shape. Here goes!
Provided by KATE P
Categories Cookies
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Cream together Sugar, butter, orange zest and vanilla.
- 2. Stir in Pumpkin
- 3. Add egg yolk
- 4. Sift together flour, cinnamon, ginger, nutmeg, pumpkin.
- 5. Add dry ingredient mixture to wet slowly, mixing at low speed until dough forms
- 6. REFRIGERATE AT LEAST **30 MINUTES** This is crucial!
- 7. Preheat oven to 375 degrees
- 8. On a lightly floured surface, roll dough out to a thickness of roughly 1/8 in. Cut with cookie cutters into desired shapes.
- 9. cover a cookie sheet with parchment and bake cookies for 9-11 minutes, until firm but NOT browned on edges. Allow cookies to rest on cookie sheet 5 minutes, then remove to rack to finish cooling
- 10. Frost/decorate if desired.
- 11. Flavors are most intense the second day..if you can keep them around that long!
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree will give your cookies the best flavor. To make your own pumpkin puree, simply roast a pumpkin until tender, then scoop out the flesh and blend it until smooth.
- Don't overmix the dough. Overmixing the dough will make your cookies tough. Mix the dough just until the ingredients are combined.
- Chill the dough before baking. Chilling the dough will help the cookies hold their shape and prevent them from spreading too much in the oven.
- Bake the cookies until they are just set. The cookies should be slightly soft in the center when you take them out of the oven. They will continue to firm up as they cool.
- Let the cookies cool completely before frosting them. This will help to prevent the frosting from melting.
Conclusion:
These pumpkin roll out cookies are a delicious and festive treat that are perfect for fall. They are easy to make and can be decorated in a variety of ways. Whether you are looking for a simple snack or a special dessert, these cookies are sure to please everyone.
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