Recipe of Today: Halloween Pumpkin Cookies

Ingredients:

For the Cookies:

• 2 cups all purpose flour
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground allspice
• ½ tsp kosher salt
• ¼ tsp baking soda
• pinch ground cloves
• ½ cup unsalted butter
• ½ cup pure pumpkin puree
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large egg yolks
• 1 tsp pure vanilla extract

For the Icing:

• 2 large egg whites
• 2 cups confectioners sugar
• orange and green food coloring

Instructions:

• Preheat oven to 350°F. In a large bowl, whisk together flour, cinnamon, ginger, nutmeg, baking soda, salt and cloves.

• Using your Kitchenin Stand Mixer, beat butter, granulated sugar and brown sugar until smooth. Add the squash and mix well. Then add egg yolks and vanilla extract and beat until light and fluffy, about 2 minutes。

• Reduce mixer speed to low and gradually add flour mixture and mix until well combined. Shape into a disk, wrap in plastic, and refrigerate until firm, at least 1 hour.

• On a floured surface, roll out dough to ¼ inch thick. Using a pumpkin-shaped cookie cutter to cut into shapes and transfer to a parchment-lined baking sheet, 1.5 inches apart. Freeze until firm, approximately 15 minutes.

• Bake until edges are slightly brown, 10 to 12 minutes. Cool down a little bit on a baking sheet, then transfer to a wire rack to cool completely.

• Beat egg whites and confectioners' sugar on low speed until smooth and shiny with Kitchenin KM50 Stand Mixer. Divide frosting among 2 or 3 bowls and color with green or orange food coloring as desired. Place icing in a piping bag and decorate cookies as desired. Serve and enjoy！