Ingredients
Equipment
Method
Step-by-Step Instructions for Pecan Pumpkin Spice Cut Out
- Whisk together the dry ingredients including flour, baking powder, baking soda, spices, and salt.
- Beat the softened butter with granulated sugar and light brown sugar until light and fluffy.
- Mix in the egg and vanilla extract until well combined.
- Add the pumpkin puree to the wet mixture and blend until just combined.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the finely chopped pecans.
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
- Preheat your oven to 350°F (175°C) and prepare baking sheets.
- Roll out the chilled dough on a floured surface to about ¼-inch thickness.
- Cut out shapes with cookie cutters and place them on the prepared baking sheets.
- Gather and reroll dough scraps to cut out more cookies.
- Bake for 8-10 minutes until edges are lightly golden brown.
- Cool the cookies on the baking sheets for a few minutes before transferring to a wire rack.
- Whisk together powdered sugar and meringue powder, then mix in warm water to form icing.
- Color the icing with gel food coloring as desired.
- Pipe a border around the edges of each cookie with thicker icing.
- Fill in the outlines with thinner flood icing and let it spread evenly.
- Add sprinkles or more icing designs on top before it dries.
- Let the icing dry completely before stacking or packaging the cookies.
- Add final decorative touches with outlined icing once the base layer is dry.
Nutrition
Notes
Chill the dough for at least 2 hours to facilitate easy rolling and cutting. Use pure pumpkin puree for the best flavor.