Pumpkin Spice Spritz Cookies are a classic and will bring a smile to everyone’s face – especially if that cookie is flavoured with pumpkin spice and looks this pretty!
I fell in love with my cookie spritz when I found it in my Christmas stocking last year. By the time I got to packing away the presents from under the tree, I didn’t have time to make a holiday recipe with my new cookie press.
WHY SAVE IT FOR CHRISTMAS ONLY?
Yearning to put it to use, I made Valentine Spritz Cookies back in February and I was hooked! The feeling of holding the cookie press in your hand and forcing out the perfectly shaped cookie is like a drug!
I used to think that a cookie spritz was best saved for Christmastime, but like anything in life, why do we have to save things that we love for special occasions? I say use it now and use it often!
Besides, the cookie press that John.e gave me last Christmas has only one Christmas-themed insert if memory serves me correctly. That means that the cookie press is meant to be used at other times too, not just for the holidays.
But, rest assured Dear Reader, there will be more spritz cookies published here at Lord Byron’s Kitchen at Christmastime too. After all, not every cookie press dough is the same, and they most certainly do not taste the same!
USE THE SHAPE YOU LOVE THE MOST
You can choose whichever insert you would like for your cookies, but I liked this round shape. It reminded me of a wreath and as you know, as soon as September and October rolls around, fall wreaths are everywhere you look. I thought it was fitting!
In the photographs, you will note there are different colours of cookies. I divided the dough into three equal portions and added a little bit of brown food colouring to one bowl, and a little bit of peach food colouring to another bowl. The third bowl of dough was left without colouring. I beat the colours into the dough until well incorporated.
I pressed the dough with my cookie press, starting with the brown dough first. The canister of the spritzer was not cleaned out after each colour on purpose. That is why some of the cookies are a solid colour and others are blended.
This is just an option. You don’t have to use food colouring at all. You can also clean the cookie press after you use up each colour to keep the colours from mixing. In the end, the taste is what matters most!
MAKES A GREAT GIFT!
Pumpkin Spice Spritz Cookies are very delicate and dainty. They have just enough pumpkin spice flavour to detect, but it’s not overpowering. They’re pretty to look at, and are a perfect cookie for packaging up as a gift for family or friends!
If you loved this recipe, here are some others that might interest you as well:
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Pumpkin Spice Spritz Cookies
- Cookie Spritz or Cookie Press
- 1 cup butter, softened
- 1 cup confectioner's sugar
- 1 large egg
- 1 teaspoon pumpkin spice extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon pumpkin spice
- 1 teaspoon baking powder
- 1 food colouring, optional (see notes)
- Preheat oven to 350 degrees and prepare a baking sheet by lining it with a silicone baking mat or parchment paper. Set aside.
- In a mixing bowl, beat together the butter and the sugar until well combined – about 2 minutes.
- Add the egg and the pumpkin spice extract. Beat into the butter and sugar mixture until completely incorporated.
- Sift together the flour, baking powder, and pumpkin spice. Add to the butter mixture and beat until just combined.
- Load the cookie dough into a cookie press which has been fitted with the disc of your choosing.
- Press the dough onto the prepared baking sheet, leaving 1 inch of space between each cookie.
- Bake for 8 minutes. Remove from oven and allow the cookies to cool slightly on the baking sheet for 2 minutes. Transfer the cookies to a wire cooling rack to finish cooling.
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