Here's a recipe for pumpkin cookies that you can roll-out and cut with cookie cutters. I made these tonight with my husband and children using the pumpkin puree I froze after Halloween.
My children loved making them and eating them. Since they contain pumpkin and minimal sugar, I was happy to let them have their fill!
The recipe came from allrecipes.com.
Ingredients:
3/4 cup unsalted butter 1/2 cup packed brown sugar 1 tablespoon orange zest 1/2 cup solid pack pumpkin puree 1 egg yolk 1 teaspoon vanilla extract | 2 1/4 cups all-purpose flour 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 pinch salt |
Directions:
| 1. | In a medium bowl, cream the butter, brown sugar, and orange zest. Stir in the pumpkin. Add the eggs and vanilla, mix well. Sift together the flour, cinnamon, ginger, nutmeg, and salt; stir into the pumpkin mixture. Chill dough for 30 minutes. |
| 2. | Preheat oven to 375 degrees F (190 degrees C). |
| 3. | On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut into desired shapes and place onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Decorate with frosting or candy. |
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