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Monday, 26 October 2015

Pumpkin Spice Roll-Out Cookies

We made a batch of these Pumpkin Roll-Out cookies to see if they were something Asher would want to take for his class Halloween party on Friday.  Asher and I made them together on Sunday afternoon while Fraser was napping and the boys had them for dessert after dinner!  The result was a nice soft not to sweet cookie (unless you add icing to it). 

Pumpkin Spice Roll-Out Cookies



·         1/2 cup unsalted butter, softened
·         1/2 cup coconut palm sugar
·         1/2 cup pumpkin puree
·         1 teaspoon vanilla extract
·         2 cups whole wheat flour
·         1/2 teaspoon baking powder
·         2 teaspoons pumpkin pie spice
·         1/4 teaspoon salt

  • Icing

  • 1 cup powdered sugar
  • 1-2 tablespoons milk or water

  • In a bowl, whisk together the flour, baking Powder, pumpkin pie spice, and salt.
  • In the bowl of a standing mixer or with an electric mixer, cream together the butter and coconut palm sugar for 3 minutes, until light and fluffy.
  • Add the pumpkin puree and vanilla extract and beat until incorporated.
  • Turn the speed to low and gradually add the flour mixture. Continue to mix until the dough comes together.
  • Shape the dough into a disk, wrap in plastic wrap, and chill in the fridge for 30 minutes. When the dough has chilled, preheat the oven to 325F.
  • Roll out the dough onto a lightly floured surface to 1/4 inch thick, and use cookie cutters to cut into shapes.
  • Transfer to a Parchment-lined baking sheet and bake for 10-15 minutes.

Asher made the icing for the cookies

For the icing: combine the ingredients in a bowl and stir until smooth.

These turned out great!  Recipe modified from weelicious

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