soft bite-sized pumpkin spice cookies
Fall is the season for pies and crisps and cobblers but once you try these cookies, they are sure to become a new staple in your fall dessert repertoire. This recipe is one of the first I ever created, and they have become an annual tradition in my family. Growing up, my mom had a set of small leaf cookie cutters that we never used, and my desire was to create the perfect recipe for them. These cookies are the result.
I purchased my set of leaf cookie cutters from Amazon, but if you don’t have a set, you can also use a small round cutter for these cookies. Whatever cutter you end up using, I recommend one that makes a bite sized cookie that can be easily popped into your mouth and eaten. Depending on the size of your cutter, your yield may be different, and the bake time might need slight adjustment.
The other important note is that the dough for these cookies is soft – the chill step is key here as well as keeping any dough you aren’t currently rolling out in the refrigerator. Make sure you flour your surfaces and cutters as you use them to help prevent sticking.
I hope you enjoy!
– The Recipe –
Fall Leaf Cookies
prep time:5 minutes
total time: 4 hours
makes: 9-11 dozen
Ingredients
- 1 c unsalted butter
- 1 1/2 c sugar
- 1 tsp molasses
- 4 c flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp alspice
- 1/4 tsp cloves
- 3 eggs
- 1/2 c pumpkin puree
Directions
- Beat the sugar and butter and molasses together until creamy on medium high speed, (3-4 minutes)
- Stir together the dry ingredients in a separate bowl.
- Add the eggs and mix until just combined
- Add the pumpkin and mix until just combined.
- On a low speed, slowly at the flour mixture. Stir until just combined.
- Cover the dough with plastic wrap and chill for at least 3 hours, or overnight.
- When ready to make the cookies, preheat your oven to 375 degrees Fahrenheit.
- Divide the dough into quarters and work with one quarter at a time, leaving the remainder in the refrigerator.
- Roll the dough on a floured surface to between 1/8 and 1/4 in thick. Cut out the cookie and place on a parchment lined baking sheet.
- Bake for 6 minutes, or until the bottoms of the cookies slightly brown.
- Place on wire racks until cool then store in an airtight container.
Apricity 