Soft Batch Pumpkin Sugar Cookies

• Vegetarian

• Produce

  • 1/2 cup Pumpkin puree

• Refrigerated

  • 1 Egg yolk

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Cinnamon
  • 5 drops Food coloring, Yellow
  • 3 drops Food coloring, red
  • 1/4 tsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 1 1/2 cups Sugar
  • 2 tsp Vanilla

• Dairy

  • 14 tbsp Butter

Found on southernmadesimple.com

Description

Ingredients

• ½ cup pumpkin puree
• 1 egg yolk
• 2 tsp vanilla
• 14 Tbs room temp butter (about 1¾ sticks)
• ¼ tsp pumpkin pie spice
• 1 tsp cinnamon
• ½ tsp salt
• ½ tsp baking powder
• 1½ cups sugar
• 2½ cups all purpose flour
• 5 drops yellow food coloring (optional)
• 3 drops red food coloring (optional)

Directions

• In a large mixing bowl, combine room temperature butter and sugar with a mixer
• Slowly incorporate the egg yolk, pumpkin puree, vanilla and food coloring
• In a separate bowl, combine flour, baking powder, salt, pumpkin pie spice and cinnamon
• Gradually mix the flour mixture into the pumpkin mixture and combine well
• Refrigerate dough for 30 minutes
• Preheat oven to 350 F and spray cookie sheet with non-stick cooking spray
• Using your hands, roll dough into a small 1-inch balls and lightly roll them around in a bowl of sugar to coat
• Evenly space dough balls apart from each other on cookie sheet and gently press down with a fork or spatula
• Bake for 10-12 minutes
• Allow to cool briefly on pan, then place on cooling rack to prevent the bottom from over cooking on baking sheet
• Enjoy!