foodie 1

Thursday, October 30, 2008

Pumpkin Cinnamon Spritz

I wanted to make some seasonal, fall-type cookies to bring to a meeting I had the next day.  I also wanted to use our new cookie press.  So, I opened the box, hoping it would have a pumpkin die and it did!  I found a recipe in the instruction/recipe booklet that came with the cookie press for Apple Butter Cinnamon Cookies.  I didn't have apple butter, but did have pumpkin butter, and since I was making them into the shape of pumpkins it seemed like a perfect substitution.  Next time though, I would not make it an even substitution.  The recipe calls for 1/2 cup apple butter and 1/2 cup butter.  If I were to do pumpkin butter again I'd do 1/4 cup pumpkin butter, 3/4 cup butter. 

Pumpkin Cinnamon Spritz
adapted from Wilton Cookie Master Plus Recipe Booklet

1/2 cup pumpkin butter
1/2 butter, softened
1 cup sugar
1 egg yolk
1 teaspoon vanilla extract
3/4 teaspoon cinnamon
2 1/2 cups flour


  • Preheat oven to 350.
  • Cream apple butter, butter and sugar together until light and fluffy.
  • Add egg yolk, vanilla, cinnamon and mix.
  • Add flour and mix just until blended.
  • Put dough into cookie press, using desired disk, press shapes onto ungreased cookie sheet.
  • Bake 10-12 minutes or until light golden brown.  Cool 2 minutes on cookie sheet on colling rack.  Remove from cookie sheet and continue to cool on rack.
Makes 3-4 dozen cookies.