The intensely spiced pumpkin spice cookies are one of my favorite sweet preparations this season. They are perfect with hot chocolate, great for enjoying on a cold and gray afternoon perhaps in front of the lit fireplace with a good book. What do you say? You don’t have a fireplace? Put it on the television. You can find many nice videos online with crackling fire. They don’t provide warmth but create atmosphere if you don’t have a fireplace. We’re digressing here. So in the meantime, make the pumpkin spice cookies then adjust the rest.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 15 Minutes
- Preparation time: 25 Minutes
- Portions: 50Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
The butter must be cold from the fridge and the egg at room temperature. The proportions of this shortcrust are suitable for using cookie stamps or embossed rolling pins. Using a classic recipe or modifying the quantities risks the design disappearing during baking.
- 2 1/3 cups all-purpose flour
- 2/3 cup butter
- 3/4 cup powdered sugar
- 1 egg
- 1 teaspoon pumpkin pie spice mix
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Rolling Pin with thickness rings
- 4 Cookie Cutters for cookies
- 2 Baking Sheets perforated
Steps
In the bowl of the stand mixer with the paddle attachment, work all the ingredients until they are compact and well blended: flour, powdered sugar, diced butter, egg, and pumpkin spice mix.
Take the dough and work it on the work surface forming a slightly flattened rectangular block. Wrap it in plastic wrap and let it rest in the fridge for two hours.
After the resting time, bring the block back to the lightly floured work surface and using the 1/4-inch rolling pin thickness rings, roll out the shortcrust and use it as desired to make the cookies.
Place the cookies on a perforated baking sheet and let them rest in the fridge for fifteen minutes, then bake them in a preheated oven at 350°F for about 15 minutes.
Notes
The shortcrust pastry recipe is always that of Miriam Bonizzi which I have personalized using the pumpkin pie spice mix.
If you prefer, you can make the shortcrust in the food processor: just insert all the ingredients inside and start it, letting it work until the shortcrust is compacted.
