Finally, a pumpkin cookie you can roll out and cut with cookie cutters.
INGREDIENTS (for 1 servings):
- 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
PREPARATION:
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.
Preheat oven to 375 degrees F (190 degrees C).
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.