Pumpkin Shaped Cookies

• 份量: 36 servings
• 活動時間: 30 minutes
• 總時間: 1 hour 13 minutes

食材

1/2 cup (1 stick) unsalted butter, room temperature (113g)

1/4 cup (2 oz) full-fat cream cheese, room temperature (56g)

1 cup granulated sugar (200g)

1 large egg yolk (20g)

1 tsp vanilla extract or vanilla bean paste (5g)

2 cups all-purpose flour (260g)

2 tsp cornstarch (5g)

1 tsp pumpkin spice

1/2 tsp fine salt

1/4 tsp baking powder

orange, brown, and neon green gel food coloring

步驟

Pumpkin-Shaped Cookies

In a large bowl or the bowl of a stand mixer, beat 1/2 cup (1 stick) unsalted butter and 1/4 cup cream cheese on medium speed with a hand mixer until smooth.

Next, add 1 cup granulated sugar and mix on a medium-high speed for a couple of minutes, until the mixture becomes lighter in color.

Add in 1 egg yolk and 1 tsp vanilla bean paste or vanilla extract. Mix on a medium speed until incorporated. Scrape the sides and bottom of the bowl with a rubber spatula as needed.

Then, add 2 cups flour, 2 tsp cornstarch, 1 tsp pumpkin spice, 1/2 tsp fine salt, and 1/4 tsp baking powder to the butter mixture and mix at a low speed until it is JUST incorporated. Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is properly mixed together.

At this point, the dough should still be pretty sticky. Scoop about 3 Tbsp of the dough into a separate bowl and use green gel food coloring to color it green. Scoop 3 Tbsp of dough into another bowl and color it brown with brown gel food coloring. Color the remaining dough orange with gel food coloring. You can also leave the remaining dough uncolored if you want to make white pumpkins. I ended up coloring half of the dough orange and leaving the other half uncolored.

Wrap each color of dough in a piece of plastic wrap. I like to flatten the dough out into a rectangle that's about 1/3 inch thick to make it easier to scoop from later. Chill the dough in the fridge for about 30 minutes, in the freezer for 10 minutes, or in the fridge overnight.

Preheat the oven to 350°F/175°C for about 30 minutes before you plan to start shaping the cookies, and line two large baking sheets with silicone baking mats or parchment paper. Set aside.

Unwrap each portion of cookie dough so that it's sitting on top of the plastic wrap. Use a 1 Tbsp measure to scoop the orange dough, then use your hands to shape the dough into a flattened oval (see pics above). Add some lines with a small spoon, a metal scribe, or a toothpick to create the pumpkin's panels.

Then use a 1/4 tsp measure to scoop the brown dough and make the pumpkin stem. Use a 1/4 tsp measure to scoop the green dough, and shape it into a leaf. Use a scribe or toothpick to add texture to the pumpkin stem and to make lines on the leaves that look like veins. Carefully press both onto the pumpkin cookie until they stick together. Place the cookies about 1 inch apart on the prepared baking sheets (they don't spread much) and repeat with the remaining dough.

Chill the cookies (pan and all) one more time in the fridge for 15 minutes or the freezer for 5 minutes to help them keep their shape as they bake.

Bake one sheet of cookies at a time for 12-14 minutes on the middle rack of your oven. Rotate the pan halfway through to help them bake more evenly. Keep a close eye on the cookies and be sure to pull them out before the edges start to brown. I like to poke one of the cookies to test for doneness. The outside should be slightly firm, like it has a soft crust. It's ok if it's still a little bit soft, but it should not be soft like dough, and you shouldn't leave a big fingerprint. When in doubt, err on the side of undercooking! The cookies will continue to firm up on the pan as they cool. Let the baked cookies cool fully on the pan, then enjoy!

營養

• 每份大小: 1 g
• 卡路里: 77 kcal
• 總脂肪: 3 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 1.2 g
• 反式脂肪: 0.1 g
• 膽固醇: 14 mg
• 鈉: 61 mg
• 總碳水化合物: 11 g
• 膳食纖維: 0.2 g
• 總糖: 6 g
• 蛋白質: 1 g