That known fresh new feel in the air, a feeling that makes you want to wear a nice warm sweater, is my sign. Very true! The time of spritz cookies has come again! These Pumpkin Spritz Cookies are the delightful turn of the wheel to the old-time favorite, with the autumn spices ingrained in every small, crispy piece of butter.
Why You’ll Love Pumpkin Spritz Cookies
- Beautiful Shapes: The cookie press turns dough into perfect pumpkins and leaves.
- Buttery & Tender: These cookies are light, delicate, and melt in your mouth.
- Just the Right Spice: They have all the flavor of your favorite pumpkin pie, but in a delicate cookie.
What It Tastes Like
These cookies have a light and crisp texture that gives way to a tender, buttery crumb. The flavor is a blend of rich butter, a hint of sweetness, and a full-bodied warmth from the pumpkin spices. They don’t have a strong pumpkin taste, but rather a comforting, fragrant background note that makes them taste like fall itself.
Ingredients You’ll Need
- Unsalted Butter: Use unsalted butter that’s softened to room temperature. This is the foundation of the cookie dough, so a good quality butter is important.
- Granulated Sugar: This sweetens the cookies and helps with their crisp texture.
- Egg: A large, room-temperature egg helps to bind the dough and adds moisture.
- Vanilla Extract: A splash of pure vanilla extract enhances the buttery flavor.
- Pumpkin Pie Spice: This is the key to that cozy autumn taste. You can use a store-bought mix or make your own with cinnamon, nutmeg, ginger, and a pinch of cloves.
- All-Purpose Flour: Spoon and level your flour carefully. Too much flour will make the dough stiff and hard to press.
- Baking Powder & Salt: Just a little bit of each to help the cookies hold their shape and to balance the sweetness.
Step-by-Step Instructions
- Prep Your Ingredients: Make sure your butter and egg are at room temperature. This is super important for spritz cookies! A cold dough won’t press correctly. Get your oven preheated to 350°F.
- Cream the Butter and Sugar: In a large bowl, use a hand mixer or a stand mixer to beat the softened butter and granulated sugar together. Beat them on medium-high speed until the mixture is light, pale, and fluffy. This step takes about 2 to 3 minutes and it’s what makes the cookies so tender.
- Add the Wet Ingredients: Beat in the egg and vanilla extract until they are fully combined with the butter mixture. Scrape down the sides of the bowl to make sure everything is getting mixed evenly.
- Add the Dry Ingredients: In a separate, smaller bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Add this dry mixture to the wet mixture. Mix on low speed just until the flour disappears and a soft dough forms. Don’t overmix!
- Press the Cookies: Fill your cookie press with the dough. Attach a pumpkin, leaf, or other fall-themed disk. Press the cookies onto an ungreased baking sheet. You can place them pretty close together, since they don’t spread much.
- Bake: Pop the baking sheet into the preheated oven. Bake for about 8 to 10 minutes, or until the edges are just barely set and the cookies are firm to the touch. They will not brown much.
- Cool: Let the cookies cool on the baking sheet for a minute before you move them to a wire rack. Let them cool completely before you store or decorate them.
Variations, Additions, And Substitutions
Try adding a tablespoon of pumpkin puree to the dough for a deeper flavor and a touch of color. You can also mix in some orange or green food coloring. A light dusting of cinnamon-sugar or sanding sugar on top before baking adds a pretty sparkle.
Tips for Success
- Dough Temperature: The dough must be at room temperature to press easily. If it gets too warm, the cookies will spread.
- No Grease: Do not use parchment paper or grease your baking sheets. The dough needs to stick to the pan to release from the press.
- Practice Makes Perfect: The first few cookies from the press might not look great. Just put the dough back in the press and try again!
- Cool the Pan: Use a cool baking sheet for each batch. If you’re baking multiple sheets, you can put the used ones in the fridge for a few minutes.
What to Serve With Pumpkin Spritz Cookie
These delicate cookies are lovely with a cup of hot apple cider, a warm mug of cocoa, or a simple cup of coffee. They are perfect for a holiday cookie platter or a bake sale. For a little something extra, you could serve them with a simple maple glaze for dipping.
Storage And Reheating
Store the cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months. Thaw them on the counter before serving. They are best fresh, but will stay crisp for a few days if stored properly.
Frequently Asked Questions
Why did my spritz cookies not hold their shape?
This happens frequently. It is possible that the dough was too warm or too soft. Check that all your components are at room temperature and do not use a greased baking sheet or parchment paper.
Why is my spritz cookie dough not coming out of the press?
The dough is likely too cold or too stiff. Try letting the dough sit on the counter for a few minutes to soften. Adding a teaspoon of milk can help, too, but be careful not to make it too sticky.
Can I make these without a cookie press?
Yes, you can. You can use a piping bag with a large star tip to pipe the cookies into shapes. You can also just drop them by spoonfuls onto the baking sheet, but they won’t have the classic spritz shape.
