Pumpkin Sugar Cookies with Hazelnut Frosting
If you don’t already know this about me, I’m a pretty festive person. I love to celebrate holidays. (I’m kind of a Christmas fanatic.) I’m also one of those adults who full on dresses up for Halloween. Every 2-3 years I’m Belle from Beauty and the Beast, but I have to mix it up every now and again. This year I’m dressing as Princess Leia from Star Wars. I dress up like a princess 99% of the time. (Because I’m basically a child.)
In other Halloween celebrations, I made these pumpkin hazelnut cookies! And oh my, if you want your house to smell amazing, make these cookies. (They taste pretty good too.) ((Do I use too many parentheses when I write?))
Ingredients for cookies:
1 c. butter, softened
1 1/3 c. granulated sugar
2 egg yolks
2/3 c. pumpkin puree
1 t. vanilla
3 c. flour
2 t. cornstarch
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 t. cinnamon
1/2 t. nutmeg
1/4 t. ginger
Ingredients for frosting:
2 c. butter
6 c. powdered sugar
2 T. hazelnut flavoring
2 T. milk
- Preheat oven to 350 degrees Fahrenheit
- In an electric stand mixer with a fitted paddle attachment, beat butter and granulated sugar together on a high speed until light and fluffy.
- Add egg yolks. Beat until thoroughly mixed.
- Add vanilla and pumpkin puree. Mix on medium speed until incorporated. Make sure you scrape the sides and bottom of the mixing bowl to incorporate all of the sugar/butter mixture! Lumps of butter will lead to runny cookies.
- In a separate mixing bowl, combine all dry ingredients: flour, cornstarch, baking powder and soda, and the spices.
- With the electric mixer at a low speed, slowly add the dry ingredients mixture to the pumpkin mixture. Mix until just incorporated.
- Cover dough and place it in the fridge to chill for about 2 hours. (You can use the dough right away if you are in a hurry, but the cookies will keep their shape better and be easier to roll out if the dough is chilled.)
- Roll out dough to about 1/4” thickness and cut into desired shapes. (I did pumpkin shapes!)
- Place cookies on baking sheet lined with a parchment paper.
- Bake for 8-10 minutes.
- Allow cookies time to cool before frosting them.