Pumpkin Spice Sugar Cookies

Soft sugar cookies, with warm notes from the cinnamon and pumpkin spice. Best part, they are dipped in a white chocolate maple sauce. Delicious! And for fun, I went ahead and used a pumpkin cookie cutter to shape the cookies! I mean, it is a “pumpkin” spice cookie so why not shape it into a pumpkin?! As always, I love to hear your thoughts and I hope you enjoy!

-Simply Enjoy

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Pumpkin Spice Sugar Cookies

Author: The Altered Chef Cuisine: Baked Goods Recipe Keys: C cinnamon C cookie C cut out cookies D desserts M maple syrup P pumpkin P pumpkin spice R roll out sugar cookies S sugar cookies W white chocolate

Difficulty: Beginner Prep Time 10 mins Cook Time 13 mins Rest Time 1 hr Total Time 1 hr 23 mins

Servings: 12

Best Season: Suitable throughout the year

Description

White Chocolate Maple Dipped Pumpkin Spice Sugar Cookies

White Chocolate Maple Dipped Pumpkin Spice Sugar Cookies

Servings

• 3 cup All Purpose Flour
• 1 cup Brown Sugar
• ¹⁄₄ cup Pumpkin Puree
• 2 Eggs
• 2 Sticks of Butter (Softened)
• 1 tsp Vanilla Extract
• 1 ¹⁄₂ tsp Cinnamon
• 2 ¹⁄₂ tsp Pumpkin Spice
• ¹⁄₂ tsp Salt
• ¹⁄₂ tsp Baking Powder
• 2 tbsp Maple Syrup
• 1 cup White Chocolate Chips
• 3-4 tbsp Heavy Cream

Instructions

1. In a large bowl, mix together the flour, salt, baking powder, cinnamon, and pumpkin spice. Stir well.

2. Using the paddle attachment on your stand mixer or using your hand mixer, stir the butter for about 20 seconds. Add the brown sugar. Stir until creamy. Add the vanilla and eggs. Stir for about 30 seconds.

3. Add the pumpkin puree. Stir well. It may be a little lumpy, that is okay. Add the flour mixture to the wet ingredients, mix until combined but do not over mix. Mix for about 20 seconds. Scrap the sides to and mix for another few seconds to make sure everything is combined well.

4. Lay out a large sheet of parchment paper. Put the cookie dough on top of the paper. Place another large parchment paper on top of the cookie dough. Roll out to about ¼ inch thick and place the parchment paper/cookie dough on a large baking sheet. Place in the refrigerator for 1 hour minimum.

5. Remove the dough from the refrigerator and remove the top parchment paper. Preheat oven to 350. Place parchment paper on a large baking sheet.

6. Take your cookie cutter, and gently press into the cookie dough. If you use a large cookie cutter like I did, you will get about 12 cookies. If you use a smaller one you should get about 24 cookies. Once you cut out the shapes in the dough and place the cookies on the baking sheet, place the leftover dough in a pile on top of the parchment paper and place the parchment paper on top of the dough again. Roll it out and cut out more shapes. Repeat until the dough is gone.

7. Bake large cookies at 10-13 minutes at 350. (Small cookies bake 8-10 minutes.) Check at 10 minutes, remove from oven when they are lightly golden brown. Let the cookies cool on the baking sheet for a few minutes before removing to a cooling rack.

8. While your cookies are cooling, make your chocolate sauce. Using a microwave safe bowl, add your chocolate chips, maple syrup and start with 2 tbsp of cream. Mix. Heat for 20 seconds in the microwave. Stir. If the chocolate looks dry and isn’t stirring well, add 1 more tbsp of heavy cream. Repeat until chocolate is melted. Let cool for a 1-2 minutes before dipping the cookies.

9. Dip half or entire cookie, whatever your preference is, in the chocolate sauce. Place on parchment paper to dry. Should be dry within 10 minutes. Serve and simply enjoy!

Keywords: pumpkin spice, sugar cookies, cut out cookies, roll out sugar cookies, pumpkin, cinnamon, white chocolate, maple syrup, desserts, cookie,