We can’t get enough of all the holiday treats being served in the parks right now. One treat in particular is the churro sundae from the Golden Horseshoe…WE. ARE. OBSESSED! So obsessed that we needed to recreate it for a little holiday treat at home. Nothing can beat the Disneyland version but I think we got pretty darn close 😉
The best part about Halloween is PUMPKIN SPICE! Okay- that’s just Kenzie’s personal opinion but is she wrong?? I don’t think so. As we approached October, we started to deck our halls in orange and black and thought it would be festive to make some cookies for the occasion. We looked online for pumpkin spice recipes and found The Mommy Mouse Clubhouse’s recipe on Pumpkin Spice Sugar Cookies. It was our first time making these cookies and I think we found our new Halloween tradition!… All Abooooaardd!
Refrigerate the dough for at least two hours. While the dough is in the fridge you can start prepping the icing or if you’d rather use store bought icing like we did, then you can watch a little Halloween movie instead while the dough is setting!
For the icing, we originally used this recipe on the pumpkin-shaped cookies but found that the flavor of the icing took away from the flavor of the cookie so we went with some good old fashion Betty Crocker Cream Cheese Frosting for the skeleton-shaped cookies.
Pumpkin Spice Sugar Cookies
Beat the butter and sugar together until light and fluffy. Beat in the eggs. Add the pumpkin, vanilla, pumpkin spice, salt, and baking powder to the mixture. *Note: Next time we would add a little more pumpkin spice so we can REALLY get a stronger flavor* Stir in the flour just until mixed. Refrigerate for at least two hours.
Preheat the oven to 400 degrees. Roll out the dough until 1/8 inch thick. Use cookie cutters to cut out shapes. Transfer the cookies to a cookie sheet and bake for 6-8 minutes. Let them rest on the baking sheet for 1-2 minutes before placing on a cooling rack.