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Pumpkin Patch Cookies (Like Lofthouse!)

These sugar cookies are just like the Lofthouse classic, only better! They're soft and buttery and flavored with spices and vanilla. Using the slice n' bake technique, these cookies have that classic pumpkin design that is sure to make anyone smile! These are perfect for Halloween parties, trick or treaters, or just for yourself!
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Prep Time 1 hour
Cook Time 10 minutes
Chill time 2 hours
Total Time 3 hours 10 minutes
Servings: 40 cookies
Ingredients Method

Ingredients
  

  • 3 sticks unsalted butter at room temperature
  • 1 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs at room temperature
  • 4 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ¾ teaspoon salt
  • a few drops green and orange food coloring

Method
 

Make the dough
  1. In a large bowl using either a hand or a stand mixer fitted with a paddle attachment, beat together the butter, sugar, and vanilla on medium speed until combined and creamy. Add the eggs and beat until smooth and combined. Add the flour, baking soda, pumpkin pie spice, and salt and beat on low speed until just combined, you may have to use a spatula to combine the bottom bits.
Dye the dough
  1. Remove about 1 cup of dough and place it in a bowl with a few drops of orange food coloring. Using a spatula, fold in the food coloring until the dough has reached a pumpkin orange color. Set aside. Remove about 1 Tablespoon of the plain dough and place it in a small bowl with one drop of green food coloring. Mix it up with a spatula until evenly green.
Shape the dough (watch the video above for an idea of how to shape, and read through instructions before shaping)
  1. On a floured surface, roll the orange dough into two separate 10 inch long logs. Using a chopstick or skewer, lightly indent a line on top of each orange log. Place a very thinly rolled bit of green dough in the indent as the stem on each of the logs. Place these pumpkin logs in the freezer while we roll out the vanilla dough. Don't freeze the dough any longer then 7 minutes.
  2. On a heavily floured surface roll out half of the remaining white dough into a small rectangle, about 10x7 inches long. Make sure you are rotating the dough as you roll it out to make sure it isn't sticking. Place one of the slightly firm pumpkin logs on the dough sheet longways. Slowly and carefully, tightly roll the pumpkin shape up in the plain dough rectangle. Repeat this process with the remaining white dough and the second pumpkin log. You should have two 10 inch logs. Wrap each of them individually in cling wrap and chill for 2 hours, or overnight.
Bake the cookies
  1. Preheat the oven to 350℉ and line two baking sheets with parchment paper or a silicon baking mat. Set aside.
  2. Remove one of the logs from the refrigerator and unwrap it. Using a sharp knife, cut the log into circles, about 1/2 inch – 3/4 inch thick. You should have something like 20-25 cookies from one log. Repeat with the second log.
  3. Place the cookies on the previously prepared baking sheets, about 1-2 inches apart. (these cookies don't spread very much).
  4. Bake for 10-12 minutes or until browned a little on the bottom and sides. Let cool completely before eating.
  5. Cookies stay fresh stored in an airtight container for up to a week.