I'm finally resurfacing from the chaotic baking season of Mid-Autumn Festival, where I baked so many mooncakes and filmed so many mooncake-making tutorials for Instagram and Tiktok. It's hard to find baking inspiration after a big holiday because I go 110% leading up to the holiday and I'm out of both motivation and unsalted butter shortly after the holiday passes. I'm back now and I have been recipe testing lots of pumpkin things behind the scenes as well as working on a lot of fall cookie decorating ideas that I can't wait to share with you. I'm still contemplating whether I'm going to do a haunted gingerbread house this year (because I don't think I can top last year's gingerbread pumpkin stand) — semi stay tuned? For now I'm excited to share a pumpkin sugar cookie recipe that is versatile for many different types of bakes during the fall season. I've used it to make these iced sugar cookie ghosts and pumpkins as well as a pumpkin sandwich cookie with nutella cheesecake filling (!!) that I will be sharing soon.
This pumpkin sugar cookie recipe is great for making cut-out cookies with your favourite cookie cutter. The dough comes together really easily and you don't need a mixer to make it. It doesn't spread much but I do recommend chilling your cookie cutouts before baking to make sure the cookies retain their shape as much as possible.
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