Autumn Sugar Cookies

Inspired by Real Simple’s Pumpkin Sugar Cookie Recipe

Hands On Time: 30 mins

Total Time: 2 hrs

Yield: 30 cookies

Ingredients

Cookies

2 cups all purpose flour, plus more for work surface

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground allspice

½ teaspoon kosher salt

¼ teaspoon baking soda

Pinch of ground cloves

½ cup (1 stick) unsalted butter, at room temperature

½ cup pure pumpkin puree

½ cup granulated sugar

½ cup packed brown sugar

2 large egg yolks

1 teaspoon pure vanilla extract

Royal Icing

2 large egg whites

2 cups confectioners sugar

Orange and green food coloring or sprinkles

Directions

Step 1

Mix the dry ingredients. Whisk flour, cinnamon, ginger, nutmeg, baking soda, salt, and cloves in a large bowl.

Step 2

Mix the wet ingredients.

 Using an electric mixer, beat the butter, granulated and brown sugar together until smooth. Add the pumpkin and beat to combine. Add egg yolks and vanilla and beat until light and fluffy.

Step 3

Preheat the oven and combine the wet and dry ingredients.

Reduce mixer speed to low and gradually add flour mixture. Mix until evenly incorporated. I recommend listening to music like K-pop demon hunters, or Taylor Swift’s new song “Opalite” while doing this step. Shape the dough into a disk, wrap in plastic, and refrigerate until firm, at least 1 hour or up to overnight. While you're waiting, preheat the oven to 350°F.

Step 4

Roll and cut the dough.

On a floured surface, roll the dough to a thickness of ¼ -inch. (If the dough feels sticky, pop it back in the fridge for a half-hour.) Using your favorite Halloween themed cookie cutter, cut into shapes and transfer to a parchment lined baking sheet, spacing them 1½ inches apart. Freeze until firm, about 15 minutes.

Step 5

Bake and cool the cookies.

Bake until just beginning to brown at the edges, 10 to 12 minutes. Let cool slightly on baking sheets, then transfer to wire racks to cool completely.

Step 6

Make the royal icing and decorate the cookies.

Using an electric mixer, beat egg whites and confectioners sugar on low speed until smooth and shiny. Divide icing into 2 or 3 bowls and tint with food coloring as desired. Transfer icing into a piping bag or a resealable plastic bag (snip the corner just before decorating). Decorate cookies as desired.