Freshly Baked Pumpkin Face Sugar Cookies Recipe

These Freshly Baked Pumpkin Face Sugar Cookies are a perfect way to embrace the fall season. With a delightful mix of warm spices like cinnamon, nutmeg, and cloves, combined with the natural sweetness of pumpkin puree, these cookies bring the flavors of autumn into every bite. Shaped like pumpkin faces, they’re not only delicious but also make a fun, festive treat for Halloween or any fall celebration. Whether you’re baking for a party or simply enjoying a cozy afternoon treat, these cookies are sure to be a hit!

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract

Directions

1. Prepare the dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
2. Cream the butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Add wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract until well combined.
4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can affect the texture.
5. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. This will help the dough firm up, making it easier to roll out.
6. Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
7. Roll and cut the dough: On a floured surface, roll out the dough to about 1/4 inch thickness. Use a pumpkin face-shaped cookie cutter (or any shape you prefer) to cut the dough into fun cookie shapes.
8. Bake: Place the shaped cookies onto the prepared baking sheets, spacing them about 1 inch apart. Bake for 10-12 minutes, or until the edges of the cookies are lightly browned.
9. Cool and transfer: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 24 cookies
• Prep Time: 20 minutes
• Cooking Time: 10-12 minutes
• Total Time: 1 hour 30 minutes (including chilling time)

Variations

• Decorate the cookies: After baking, you can decorate the cookies with royal icing, colored sugar, or candy to create fun pumpkin faces or Halloween-themed designs.
• Add chocolate chips: If you want a little extra sweetness, fold in a handful of chocolate chips to the dough before chilling.
• Use other spices: You can experiment with adding ground ginger or cardamom for a more complex flavor profile.
• Shape alternatives: While pumpkin face shapes are fun, you can also make traditional round sugar cookies or use any Halloween cookie cutter shape like bats, ghosts, or witches.

Storage and Reheating

• Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days.
• Freezing: These cookies freeze well! Place cooled cookies in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe container. They can be frozen for up to 2 months. Let them thaw at room temperature before serving.
• Reheating: To warm the cookies, place them in a preheated oven at 300°F (150°C) for 5-7 minutes. This will restore their soft texture.

10 FAQs

1. Can I use canned pumpkin for this recipe?
   Yes, canned pumpkin puree works perfectly in this recipe and is the easiest option. Just make sure to use pure pumpkin puree, not pumpkin pie filling.
2. Can I use pumpkin spice instead of individual spices?
   Yes, you can substitute 2 teaspoons of pumpkin spice for the cinnamon, nutmeg, and cloves in the recipe.
3. Do I have to chill the dough?
   Chilling the dough helps it firm up and makes it easier to roll out. However, if you’re short on time, you can skip this step, though the cookies may spread more during baking.
4. Can I make these cookies without eggs?
   Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for a few minutes) or an egg replacer if needed.
5. Can I make these cookies in advance?
   Yes, you can prepare the dough a day or two ahead of time and store it in the fridge. You can also freeze the dough and bake the cookies as needed.
6. How can I make the cookies softer?
   To make the cookies softer, be careful not to overbake them. They should still be slightly soft in the center when you remove them from the oven.
7. Can I use a different type of sugar?
   You can use brown sugar instead of white sugar for a deeper, caramel-like flavor in your cookies.
8. Can I freeze the dough?
   Yes, you can freeze the dough before or after rolling it out. If freezing before baking, just wrap the dough in plastic wrap and place it in a freezer bag. Thaw in the fridge before baking.
9. Can I add nuts to these cookies?
   Yes, you can add chopped walnuts or pecans to the dough for added texture and flavor.
10. How do I decorate the cookies to look like pumpkin faces?
    After baking, use royal icing or colored frosting to create pumpkin faces on each cookie. You can also use candy eyes and chocolate chips to complete the look!

Conclusion

Freshly Baked Pumpkin Face Sugar Cookies are the ideal treat for fall and Halloween celebrations. With their warm, spiced flavor and festive pumpkin face shapes, these cookies are sure to delight everyone who tastes them. Whether you’re baking for a family gathering, a Halloween party, or simply enjoying a cozy afternoon, these pumpkin cookies offer a fun and flavorful way to celebrate the season. The combination of soft texture and seasonal spices makes them a must-try during the fall months!

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