Spooky season is even more fun with these sweet, tender cookies at the ready.
Why wait for December to roll out a batch of sugar cookies?
We dreamt up an excuse to make them two whole months earlier.
Photo: Grace Elkus
To finish it off, these pumpkin cookies would taste delicious sprinkled with cinnamon sugar before baking.
However, we like to dress them up with a little tinted royal icing for a festive touch.
Put them out if yourehosting the pre (or post) trick-or-treating festivities.
Preheat oven to 350F.
Mix the wet ingredients.
Using anelectric mixer, beat the butter, granulated and brown sugar together until smooth.
Add the pumpkin and beat to combine.
Add egg yolks and vanilla and beat until light and fluffy, about 2 minutes.
Combine the wet and dry ingredients.
Reduce mixer speed to low and gradually add flour mixture and mix until evenly incorporated.
Roll and cut the dough.
On a floured surface, roll the dough to a thickness of 14-inch.
(If the dough feels sticky, pop it back in the fridge for a half-hour.)
Freeze until firm, about 15 minutes.
Bake and cool the cookies.
Bake until just beginning to brown at the edges, 10 to 12 minutes.
Let cool slightly on baking sheets, then transfer to wire racks to cool completely.
Make the royal icing and decorate the cookies.
Using an electric mixer, beat egg whites and confectioners sugar on low speed until smooth and shiny.
Divide icing into 2 or three bowls and tint with green or orange food coloring as desired.
Transfer icing into a piping bag or a resealable plastic bag (snip the corner just before decorating).
Decorate cookies as desired.
Add a couple tablespoons to a smoothie or whisk some into hot chocolate.
you might also try adding up to a 1/2 cup to mac ‘n’ cheese for a veggie boost.
