@bankobake: Slice & Bake Pumpkin Cookie Recipe 🎃 Ingredients - * 1 ¼ cup cake flour (162g) * 1 ¼ cup all-purpose flour (172g) * ¼ tsp fine salt (1g) * 1 tsp baking powder (3g) * 1 cup + 1 tbsp unsalted room temperature butter (127g) * 1 ⅔ cup granulated sugar (354g) * 1 room temperature large egg * vanilla extract to taste (I recommend 1-3 tsp) * orange gel food coloring * green gel food coloring 1. In the bowl of a stand mixer fitted with a paddle attachment (you can also use an electric hand mixer), whip the room temp butter & granulated sugar until light & fluffy (~5 mins on medium speed) 2. Add the room temp egg & vanilla extract & mix until combined 3. Scrape the bowl down with a rubber spatula to ensure everything is well incorporated 4. In a separate mixing bowl, whisk together all of the dry ingredients 5. Add the dry ingredients to the bowl of the stand mixer & mix until just combined  6. Remove 202 grams of the dough and place it in a mixing bowl. Add a few drops of orange gel food coloring (I like to mix bright orange and a lighter orange to get the perfect color). Mix the dye into the dough until it's evenly distributed & you have the shade of orange that you want. 7. Next, take 35 grams of the plain white dough & add it to a separate mixing bowl. Repeat the above step but this time with the green gel food coloring. 8. Grab some plastic wrap & press all of the dough colors (white, orange, and green) onto their own sheet of plastic wrap. Tightly seal all colors and place them in the fridge for 1.5 hours. 9. After 1.5 hours, take the white dough out of the fridge and unwrap it. Roll it out using a rolling pin into a 7"x12" rectangle. Set that aside 10. Next, roll the orange dough out into a 12" log. Take a skewer (or something of a similar shape. I used a metal straw) & create a crease on top of the log (this is where the green stem will go) 11. Roll the green dough out into a skinny long strip and then place that on top of the orange log (where you just made the crease) 12. Press the green strip into the crease so that it's secure. Pinch the top of the green strip so that it makes more of a "stem" shape 13. Place the pumpkin log in the middle of the rolled out plain white dough 14. Tightly roll the white dough around the pumpkin log and press it together so that it all sticks (don't press too much as you don't want to squish the pumpkin shape) 15. To avoid squishing the pumpkin shape as you slice your cookies (like I did), I highly recommend refrigerating the entire dough log before baking. Once you complete the above step, wrap your dough tightly in plastic wrap and refrigerate for a few hours or overnight. 16. After the cookie dough has chilled in the fridge, preheat the oven to 350℉ & line a baking sheet with parchment paper 17. Slice your cookies so that they are ~1/4" thick 18. Place your cookies a few inches apart from one another on the baking sheet & bake at 350℉ for ~8 minutes or until the edges are just slightly golden (you do not want them to brown, otherwise, they will be very firm when they cool) 19. Allow the cookies to cool for ~10 mins on their pan before serving & enjoy!
#pumpkinseason #halloweenbaking #falldesserts #halloween #cookies

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Saturday 04 October 2025 14:33:11 GMT