Roll out this pumpkin rollout cookies recipe. Here’s a recipe that beats other holiday cookies. Why!? Because it is made with pumpkin! And, to those of us who love pumpkins, it’s the perfect shape and taste. Get the kids involved with making this cookie and decorating it.
Contributed by: Ann K. in Nashua. New Hampshire.
Pumpkin Trivia: If you are having trouble falling asleep, try eating some pumpkin seeds before bedtime. They contain tryptophan. Your body converts this amino acid to serotonin which then turns into melatonin. Then, you’ll sleep like a baby.
| 3/4 cups | unsalted butter, softened |
| 1/2 cup | brown sugar, firmly packed |
| 1 tbsp. | orange zest |
| 1/2 cup | canned or fresh cooked pumpkin |
| 1 | egg yolk |
| 1 tsp. | pure vanilla |
| 2-1/4 cups | all-purpose flour |
| 1/4 tsp. | ground cinnamon |
| 1/4 tsp. | ground ginger |
| 1/4 tsp. | ground nutmeg |
| pinch | Salt |
First, preheat the oven to 375° F. While the oven is coming up to temperature, prepare the cookie dough.
2. In a large mixing bowl, use an electric mixer to combine the butter, brown sugar, and orange zest.
3. Add the pumpkin, egg yolk, and vanilla.
4. Gradually add the flour and spices.
5. Mix with your hands to create a soft dough.
6. Wrap in plastic and refrigerate for 30 minutes.
7. Divide dough into two pieces.
8. Roll out each piece to 1/8-inch thickness on a floured surface.
9. Cut into shapes with cookie cutters.
10. Place on an ungreased cookie sheet and bake for 10-15 minutes.
11. Decorate the pumpkin rollout cookies with your favorite frosting and candies.
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