Pumpkin Spice Cookies

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Pumpkin Spice Cookies

This dough can be frozen for up to 1 month; just be sure to thaw it before using.


  • 4 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 3/4 pound unsalted butter 3 sticks, at room temperature
  • 1 3/4 cups sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup molasses
  • 1 cup canned or fresh pumpkin puree
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  • Sift together flour, baking soda, salt, baking powder, cinnamon, and ginger into a large bowl, set aside.

    In the bowl of an electric mixer fitted with the paddle attachment, combine butter and 1 3/4 cups of sugar. Beat on a low speed, slowly increasing to high until mixture is fluffy, about 2 minutes; scraping the sides of the bowl once with a rubber spatula. Add the eggs, one at a time, and the vanilla; beat on medium speed until just combined, scraping the sides of the bowl after each addition.

    Turn off mixer. Add pumpkin and molasses, and mix on medium speed until just combined. Scrape sides of the bowl and add dry ingredients. Mix on low speed, slowly increasing to medium high until ingredients are just combined, about 30 seconds.

    Transfer dough to a clean work surface. Roll the dough into four 1 1/2-inch-diameter logs. Wrap in parchment or plastic wrap, and refrigerate until firm, 1 to 2 hours.

    Heat oven to 350°. Unwrap and slice each log into 3/8-inch-thick rounds. Place rounds on parchment-lined baking sheets. Bake until cookies crack slightly on the surface, about 12 to 15 minutes. Remove from oven and let cool on the baking sheet for 2 minutes before transferring to a cooling rack.

    When completely cool, decorate with royal icing.

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