Tuesday, September 29, 2020

Pumpkin Spice Sugar Cookies

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Fall is officially here, and my lifestyle has completely changed. With the cool nights, I’m leaving the windows open, I’ve put away my pastel pillows in favor of those in the colors of fall, and the fire is set in my fireplace just waiting for me to strike a match. I have also changed my methods of cooking. The crockpot has become a permanent fixture on my counter, and the smell of warm spices can be caught floating on the air in my neighborhood. Soups, stews, breads, and pumpkin everything is the order of the day. In case you are unaware (if you’re a new reader) my favorite dessert is cookies. I was wondering how I could alter one of my favorites to reflect my love of fall, and came up with this recipe for Pumpkin Spice Sugar Cookies. One bite, and you’ll find that it’s hard to stop eating them. Seriously, I had to bag mine up and put them in the freezer, the temptation was so strong. The molasses helps to enhance the spices, but if you don’t want that taste to be as strong, cut back to 1 tablespoon.

Pumpkin Spice Sugar Cookies

¾ c.
butter flavored Crisco
1 c. firmly packed brown sugar
1 large egg
2 T.
molasses
2 c. flour
2 t. baking soda
1 T.
pumpkin pie spice*
¼ t. salt
Granulated sugar for dipping

In the work bowl of your stand mixture, cream shortening and sugar until the mixture is light and fluffy. Stir in egg and molasses. Sift together flour, baking soda, pumpkin pie spice, and salt in a separate mixing bowl. Slowly add the flour mixture to the shortening mixture, and blend the dough until thoroughly combined. Wrap the dough in plastic and chill in the refrigerator for one hour or up to overnight.

Remove dough from fridge, preheat oven to 375°F. Cover baking sheets with parchment paper or a Silpat. Using a
cookie scoop, scoop up the dough, roll into balls, and roll in the granulated sugar to coat. Bake for 12 to 14 minutes or until they are puffed and cracked on top. Allow to cool a minute or two on the cookie sheet before transferring them to a wire rack to cool completely. Makes 36.

 *DIY version can be found here.


 

6 comments:

judee said...

Patti,
Your cookies look amazingly delicious! I know myself, putting them in the freezer would never stop me from eating them... I would have to give them away.

Angie's Recipes said...

These cookies look fantastic and Fall perfect. I would love to dunk them into my chai :-))

Sharon S said...

Cookies are also my favorite dessert and I bake a batch every week. For some reason I have two jars of pumpkin pie spice in my spice drawer.... I rarely use it so I have no idea why I have TWO. At any rate your cookie recipe came just in time!! I have the dough mixed up and chilling in the refrigerator; I will bake them later this afternoon or tomorrow.
Thanks for helping me use up some of the Pumpkin Pie Spice!!!

Sharon S said...

I made the cookies today and they are delicious!! Even though it's in the 70's here in Georgia, the house smells like Fall.

Pattie @ Olla-Podrida said...

Aren’t they yummy? So glad that you enjoyed them, Sharon.

sandy said...

Yes, I'll take one or many ...looks so good.