These pumpkin sugar cookies are made with white whole wheat flour and raw sugar. They make great cut-outs for Halloween or any holiday of the season!
I am embarrassed to say that I’ve had my pumpkin-shaped cookie cutter for years. Years! As you might expect, I bought it with the intention of making some cute little cut-outs to celebrate fall. Every year I come up with some excuse as to why I’m too busy to make them.
This weekend it all changed. I grabbed it out of the cabinet (along with some others I bought on clearance last fall) shook of the dust and put them to use!
These soft sugar cookies are made with Demerara sugar and are slightly spiced. I kept mine simple this time around, but you could certainly sweeten them up with a good dose of frosting, or make them pretty with some decorating.
Pumpkin Spice Sugar Cookies
Makes: 24 – 36 cookies (depending on your cookie cutters)
¾ cup Demerara or raw sugar
½ cup unsalted butter, softened
1 tsp vanilla
3 tbsp pureed pumpkin
2 ½ cups white whole wheat flour
2 tsp baking powder
½ tsp salt
1 ½ tsp pumpkin pie spice
Extra raw sugar to sprinkle
Cream together the butter and sugar until light and fluffy, scraping the sides of the bowl as needed. Mix in the eggs and pumpkin. Gradually mix in the flour, baking powder, salt and pumpkin pie spice.
Form the dough into a ball and wrap with plastic wrap. Refrigerate for at least one hour. You want the dough to be firm enough to roll and cut.
Preheat the oven to 375 degrees F. On a floured surface, roll out the dough to about ¼ inch thickness. Cut into desired shapes and place on a cookie sheet. Sprinkle each cookie with sugar, if desired. Bake for about 10 minutes, until the edges are browned. Cool on a wire rack. Makes about 24 – 36 cookies depending on the size of your shapes.
Recipe adapted from Roll Cookies from Joy of Baking