I love Halloween and these little voodoo pumpkin spice cookies are the main reason why I love this season. The pumpkin spice flavor is pretty subtle here, so ramp up the spices for a more punchy taste. I also add a teaspoon of cayenne pepper to really level up the taste, so go for it if you love a little spice in your life.
- 2 and 1/4 cups flour plus a little extra for rolling out.
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 3/4 cups unsalted butter
- 3/4 cups sugar
- 1 large egg
- 2 tsp vanilla
- 1/2 tsp almond extract
Sift together the flour, baking powder, cinnamon, ginger and nutmeg in a medium bowl. Set aside.
in the bowl of your stand mixer using the paddle attachment, beat the butter and sugar until smooth and light in color (about 2 minutes). Scrape down the sides regularly. Add the egg, vanilla and almond extracts and beat until mixed (about 1 minute).
Add the dry ingredients and mix until combined – about 1 minute. The dough should be soft, but not too sticky. If it is too sticky, add one tablespoon of flour.
Divide dough into two balls, flatten and wrap in plastic wrap and leave in the fridge for at least 1 hour.
Preheat oven to 350°F (177°C). On a floured surface, roll out the dough until 1/4-inch thick and use your gingerbread cookie cutter to cut out little people. Place on greased cookie sheets and bake for 11-12 minutes or until the edges begin to brown. Allow to cook completely.
You can ice them using royal icing. My recipe for this is:
2 cups icing sugar
2 egg whites at room temperature
Whisk these two together to form a soft royal icing. Place in piping bags and decorate cookies as desired.