- Servings: 10 cookies
- Course: Dessert
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- Reynolds® Parchment Paper
- 1/2 cup butter (no substitutes), softened
- 1 cup packed brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dairy sour cream
- 1 egg
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 1-3/4 cups whole wheat flour
- 3 ounces yellow or red clear hard candy, finely crushed
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, pumpkin pie spice, baking soda, and salt; beat until combined, scraping sides of bowl occasionally. Beat in sour cream, egg, and vanilla until combined. Beat in all-purpose flour and as much of the whole wheat flour as you can with the mixer. Stir in remaining whole wheat flour with a wooden spoon.
Divide dough in half. Cover and chill about 3 hours or until easy to handle. Roll each half of the dough on a lightly floured surface until 1/8 inch thick. Cut into 6-inch pumpkin shapes with a floured cookie cutter or a knife. Place cutouts on a parchment paper lined cookie sheet. Cut out eyes, mouths, or noses with hors d'oeuvre cutters or a sharp knife. Use dough scraps to make noses or eyebrows to attach. Score stem and vein marks with a knife.
Fill each hole with crushed candy.
Bake in a 350 degree F oven for 6 to 8 minutes or until edges are very lightly browned. Cool on cookie sheet for 10 minutes.
Peel off parchment paper. Transfer to wire racks and cool.
Back to top