Monday, October 29, 2018

Recipe: Autumn Leaf & Pumpkin Cookies

There is nothing I love more about Autumn time, than the way the leaves change colour and fall from the trees.



It is this time of year that inspires me most, so I have taken great inspiration from the leaves and seasonal produce and their vibrant colours and have created these delicious Autumn Leaf and pumpkin cookies for you all to enjoy around the fall time.

I purchased my Leaf cookie cutters here.

  1. In a large bowl (to avoid making a mess), mix together together the flour, baking powder, cinnamon, nutmeg, ginger and salt. Set aside.
  2. Using an electric mixer (or more traditionally, a fork or spatula) beat together the butter and sugar until well blended. Add in the pumpkin puree, egg and vanilla until the batter is smooth.
  3. Slowly stir in the dry mixture that was set aside earlier until combined. Cover and chill in the fridge for 1 hour or until the dough is firm enough to roll. (I have made this recipe a few times and found that my cookies were much crunchier and had a more intense flavour when I left the dough to chill in the fridge overnight.
  4. When you are ready to bake the cookies, preheat the oven to 170°C. Line 2 baking sheets with parchment paper ready for your cookies to lay on.
  5. Using a rolling pin, roll out the cookie dough evenly, about half a centimetre thick. Then taking your leaf and pumpkin cutters, cut out the shapes being careful not to damage the dough. For an extra sweet twist coat the cookie cut outs in cinnamon sugar mixture. Place 2 inches apart on prepared baking sheets.
  6. Bake for 10-12 minutes for soft, malleable cookies. If you want your cookies to be more of a crunchy biscuit, then I recommend cooking them for longer. Allow the cookies to cool properly before adding the buttercream.
  7. Put the cream cheese in a large bowl and gradually add in the icing sugar, being careful to avoid creating a cloud of icing sugar (something I always seem to do). After all the icing sugar has been incorporated, divide the icing into three bowls. I used food colouring to create orange, green and red icing.
  8. Get creative and spread the icing onto the cookies with a palette knife. For a more rustic look, lift the icing up as you place it onto the cookie, creating texture.

I would love to know if you end up recreating these Autumn Leaf Cookies, so be sure to tag me in any pictures to @alicelucybradley

Why not pin this recipe for later.


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