Archive for November 26th, 2010

A delicate cookie, light as air, with a subtle taste of pumpkin pie. Perfect for the season and quite delicious. It uses pumpkin pie spice, a wonderful concoction of nutmeg, cinnamon, lemon zest, ginger, cardamom,and clove. You take the dough and place it in a pastry bag fitted with a 1/2 inch open star tip and pipe into “S” shapes  for a pretty effect. I used my moms good old spritz cookie press from the 1950’s with a nice plain tip.  These are actually really simple to make.  You could probably even just roll the dough into small balls and gently press them down with the bottom of a glass. This makes about 30 cookies.


1 C Unsalted butter, softened
1/2 C granulated sugar
3/4 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/3 C pure pumpkin puree
1 large egg
1 tsp vanilla or seeds of 1/2  vanilla bean
2 3/4 C all-purpose flour

Brown butter glaze (see below)

Pre-heat your oven to 400 F.  I always use parchment paper to line my cookie sheet since cleanup is breeze, but you can use an ungreased cookie sheet if you don’t have any.

In a large bowl, beat the butter until fluffy. Add the sugar, baking powder, and pumpkin pie spice and beat until combined. Beat in the pumpkin puree and the egg. Slowly add the flour until just combined. Place into a pastry bag with an open star tip, or a spritz press and pipe out “S” shapes, wreaths, or strips. It’s your cookie, do what you want.
Bake for 7 minutes and cool on a wire rack.
When cool drizzle with brown butter glaze and a light sprinkle of nutmeg, if desired. These cookies keep well stored in an airtight container for 3 days or you can freeze them for up to 3 months.


2 Tablespoons unsalted  butter
1 1/2 C powdered sugar, sifted
2 tsp milk
1/2 tsp vanilla
1/4 tsp nutmeg

Heat the butter over low heat in a small saucepan until the butter is golden brown and nutty smelling. Take off the heat and stir in the remaining ingredients. Add a drop more milk if it is not thin enough.

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