Pumpkin Shaped Cookies
Super fun and easy, these Pumpkin Shaped Cookies are fluffy sugar cookies that are rolled in cinnamon sugar making them tasty and cute!
A FUN FALL COOKIE RECIPE
Y’all are gonna love these Pumpkin Shaped Cookies! They are a buttery sugar cookie that are rolled in a cinnamon sugar coating and shaped like cute little pumpkins. They are not pumpkin flavored only pumpkin shaped. These always impress guests even though they are pretty simple to make. They are so moist and flavorful as well! If you want a fun cookie that tastes amazing, you need to make this Pumpkin Shaped Cookie recipe!
FREQUENTLY ASKED QUESTIONS:
Almond flour adds a soft, sweet flavor and a little richness. It also extends the shelf life because it adds fat to help retain moistness. I realize that not everyone has almond flour on hand so you can substitute almond flour with all-purpose flour 1:1.
Yes! This makes a smaller batch of about 8 cookies but it is very easily doubled or even tripled.
The dough needs to chill for a minimum of one hour. The chilling helps the pumpkins to retain their shape when baking so it’s important to not skip this step.
If you are wanting to add more of a pumpkin flavor, you can use pumpkin pie spice for a nice twist.
You could add a little orange food coloring to the dough and/or them in some orange sprinkles or orange sanding sugar.
These can be stored in an airtight container at room temperature where they will keep for up to 1 week. They can also be frozen. Place in a freezer container and they will keep for up to 3 months. To defrost, remove from the freezer to the countertop overnight until thawed.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- almond flour
- granulated sugar
- salted butter
- egg yolks
- vanilla extract
- ground cinnamon
HOW TO MAKE PUMPKIN SHAPED COOKIES:
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside. In a large bowl combine ½ cup sugar with butter. Mix for about 1-2 minutes or until smooth.
Add in the egg yolks and vanilla extract.
Mix until combined.
Fold in the almond and all-purpose flour and mix until it’s evenly incorporated. Cover the bowl with plastic wrap and refrigerate the dough for 1 hour.
Remove from the refrigerator. Reserve 2 tablespoons of the dough for decorating the cookies. Now grab your cookie scoop and scoop out heaping mounds of the cookie dough. Take each piece of cookie and roll it into a ball using your hands.
Using the back of a knife, make several vertical lines around each ball of the dough, all coming together at the top center.
Insert a small piece of dough into the top of each pumpkin cookie to form the “stem” and make a few lines with a knife.
In a separate bowl combine ¼ cup of granulated sugar with 1 teaspoon of cinnamon. Roll each cookie into the cinnamon-sugar mixture until fully coated and place on a baking sheet lined with parchment paper.
Bake for 15-17 minutes or until slightly golden.
Enjoy!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Pumpkin Shaped Cookies
Ingredients
- 1 ¼ cups all-purpose flour
- 1 cup almond flour
- ½ cup granulated sugar
- ½ cup salted butter, softened to room temperature
- 2 egg yolks
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl combine ½ cup sugar with softened butter. Mix with a handheld electric mixer for about 1-2 minutes or until smooth.
- Add in the egg yolks and vanilla extract. Mix until combined.
- Add in the almond and all-purpose flour and gently mix until it's evenly incorporated. Cover the bowl with plastic wrap and refrigerate the dough for 1 hour.
- Remove from the refrigerator. Reserve 2 tablespoons of the dough for decorating the top of cookies.
- Using a cookie scoop, scoop out heaping mounds of the cookie dough. Take each piece of cookie and roll it into a ball using your hands.
- Using the back of a knife, make several vertical lines around each ball of the dough, all coming together at the top center.
- Insert a small piece of dough into the top of each pumpkin cookie to form the “stem” and make a few lines with a knife.
- In a separate bowl combine ¼ cup of granulated sugar with 1 teaspoon of cinnamon. Roll each cookie into the cinnamon-sugar mixture until fully coated and place on a baking sheet lined with parchment paper.
- Bake for 15-17 minutes or until slightly golden. Enjoy!
Notes
- You can substitute the almond flour with all-purpose flour 1:1.
- Easily double this recipe.
- Add pumpkin pie spice to the sugar mixture to roll it in.
- Roll in orange sprinkles or orange sanding sugar.
- Make sure that these chill for at least 1 hour.
- These can be frozen, see above on how to do that.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
