As the crisp autumn air settles in and the leaves start their brilliant dance of color, my kitchen fills with the warm, comforting scent of pumpkin and spice. I remember my youngest daughter, barely tall enough to peer over the counter, carefully pressing a leaf-shaped cutter into the soft dough. Her face, smudged with flour, lit up with pure joy.
That moment, more than any other, cemented these Pumpkin Spice Cut-Out Cookies as our family’s official heralds of fall. They’re more than just a treat; they’re a tradition, a simple, nourishing activity that fills our home with laughter and love.
This recipe is my love letter to the season, and I’m so excited to share it with you. It’s wonderfully simple, forgiving for little hands to help with, and fills your home with an aroma that just feels like a cozy hug.
Why You’ll Love These Pumpkin Spice Cut-Out Cookies
You will absolutely adore this recipe for Pumpkin Spice Cut-Out Cookies. First, the dough is a dream to work with. It rolls out beautifully and holds its shape, so your pumpkins, leaves, and acorns come out of the oven looking perfectly defined.
The flavor is the true star, though. We achieve a perfect balance of warm, cozy spices and real pumpkin flavor. These aren’t overly sweet cookies; they are a tender, cake-like spiced cookie that pairs wonderfully with a glass of cold milk or a hot cup of coffee.
Furthermore, making these Pumpkin Spice Cut-Out Cookies becomes a fun family activity. Kids love choosing their favorite cookie cutter shapes and decorating them. This recipe truly delivers the essence of fall in every single bite.
Ingredients You’ll Need
Gathering simple, quality ingredients is the first step to baking success. Here’s what you’ll need to create these delightful autumn treats.
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 3 cups | Spooned and leveled for accuracy. |
| Pumpkin pie spice | 2 teaspoons | The heart of the flavor! |
| Baking powder | 1 teaspoon | Helps them puff up slightly. |
| Baking soda | 1/2 teaspoon | For the perfect texture. |
| Salt | 1/2 teaspoon | Balances the sweetness. |
| Unsalted butter, softened | 1 cup (2 sticks) | Room temperature is key. |
| Granulated sugar | 3/4 cup | |
| Light brown sugar, packed | 1/2 cup | Adds moisture and a hint of molasses. |
| Large egg | 1 | Binds everything together. |
| Pure pumpkin puree | 1/2 cup | Not pumpkin pie filling. |
| Pure vanilla extract | 1 teaspoon | For a warm, aromatic note. |
Substitutions & Variations
Don’t be afraid to make this recipe your own! Baking should be flexible and fun. If you’re out of pumpkin pie spice, you can easily make your own.
Simply mix 1 tablespoon cinnamon, 2 teaspoons ginger, 1 teaspoon nutmeg, and 1/2 teaspoon each of allspice and cloves. Use 2 teaspoons of this blend for the recipe. For a gluten-free version, a 1:1 gluten-free flour blend works wonderfully in these Pumpkin Spice Cut-Out Cookies.
If you prefer a richer flavor, you can use dark brown sugar instead of light. Feel free to add a handful of toasted pecans or walnuts to the dough for a delightful crunch. The possibilities are endless!
Step-by-Step Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. This ensures the leavening agents and spices distribute evenly throughout your dough.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with the granulated and brown sugars. Beat them for about 2-3 minutes until the mixture is light and fluffy. This step incorporates air, which is crucial for texture.
- Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Then, mix in the pumpkin puree. The mixture might look a little curdled at this point; that is perfectly normal and will fix itself when you add the flour.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until the dough just comes together. Do not overmix! Overmixing can lead to tough cookies.
- Chill the Dough: Divide the dough in half. Shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. Chilling is non-negotiable for cut-out cookies; it firms up the butter so your Pumpkin Spice Cut-Out Cookies hold their shape.
- Preheat and Roll: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll one disc of dough to about 1/4-inch thickness.
- Cut Out Shapes: Use your favorite cookie cutters to cut out shapes. Place them about 1 inch apart on the prepared baking sheets. Re-roll the scraps and continue cutting.
- Bake to Perfection: Bake for 8-10 minutes, or until the edges are just barely starting to turn golden. The centers should still look soft.
- Cool Completely: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This patience is key before you start decorating your beautiful Pumpkin Spice Cut-Out Cookies.
Pro Tips for Success
Follow these simple tips for the absolute best batch of Pumpkin Spice Cut-Out Cookies. First, always make sure your butter is properly softened. It should yield slightly to pressure but not be greasy or melted.
Secondly, do not skip the chilling step. A cold dough is essential for cookies that keep their sharp edges. When rolling, use just enough flour to prevent sticking; too much can make the dough tough.
If the dough becomes too soft while you’re working with it, simply pop it back in the fridge for 10-15 minutes. For even baking, try to make your cookies a uniform thickness. Finally, rotate your baking sheet halfway through the baking time for perfectly golden results every single time.
Storage & Reheating Tips
Once your Pumpkin Spice Cut-Out Cookies have cooled completely, you can store them in an airtight container at room temperature. They will stay fresh and delicious for up to 5 days. If you want to keep them longer, these cookies freeze beautifully.
Place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or container. They will keep for up to 3 months. Thaw at room temperature whenever you need a cozy fall treat. There’s no need to reheat them, but if you love a warm cookie, a quick 5-10 seconds in the microwave will do the trick.
What to Serve With These Pumpkin Spice Cut-Out Cookies
These Pumpkin Spice Cut-Out Cookies are incredibly versatile. Of course, a tall glass of cold milk is the classic pairing that my kids absolutely love. For the adults, I highly recommend a hot mug of coffee or a chai tea latte; the spices complement each other perfectly.
They also make a wonderful dessert alongside a scoop of vanilla bean ice cream. For a truly festive fall platter, arrange these cookies with some apple slices, a sharp cheddar cheese, and a handful of spiced nuts. They are the perfect centerpiece for any autumn gathering, from Halloween parties to Thanksgiving dessert tables.
FAQs
Can I use fresh pumpkin instead of canned puree?
You absolutely can! Simply roast or steam a sugar pumpkin, then puree the flesh until completely smooth. Make sure to drain any excess liquid from your fresh puree by letting it sit in a fine-mesh strainer for a bit. This ensures your Pumpkin Spice Cut-Out Cookies have the right consistency.
Why are my cookies spreading too much?
This usually happens if the dough wasn’t chilled long enough, or if your butter was too soft. The butter must be firm to hold the cookie’s shape in the oven’s initial heat. Always ensure your dough discs are thoroughly chilled before rolling.
My dough is too sticky to roll. What should I do?
Do not add more flour directly to the dough. Instead, make sure you chill it for the full hour. If it’s still sticky after chilling, flour your work surface and rolling pin generously. You can also roll the dough between two sheets of parchment paper, which often eliminates the need for extra flour.
Can I make the dough ahead of time?
Yes, this is a fantastic make-ahead recipe. You can prepare the dough discs and keep them wrapped in the refrigerator for up to 2 days. You can also freeze the dough for up to 3 months. Just thaw it overnight in the fridge before rolling and baking.
What’s the best way to decorate these cookies?
For a simple, elegant look, a dusting of powdered sugar is lovely. For royal icing, mix 2 cups powdered sugar, 2 tablespoons meringue powder, and 3-4 tablespoons water until smooth. For a easier option, a simple glaze of powdered sugar and milk or a cream cheese frosting are also delicious on these Pumpkin Spice Cut-Out Cookies. Let your creativity shine!
For more information: Not pumpkin pie filling
Pumpkin Spice Cut-Out Cookies
Ingredients
- All-purpose flour: 3 cups
- Pumpkin pie spice: 2 teaspoons
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1 cup (2 sticks)
- Granulated sugar: 3/4 cup
- Light brown sugar, packed: 1/2 cup
- Large egg: 1
- Pure pumpkin puree: 1/2 cup
- Pure vanilla extract: 1 teaspoon
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. This ensures the leavening agents and spices distribute evenly throughout your dough.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with the granulated and brown sugars. Beat them for about 2-3 minutes until the mixture is light and fluffy. This step incorporates air, which is crucial for texture.
- Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Then, mix in the pumpkin puree. The mixture might look a little curdled at this point; that is perfectly normal and will fix itself when you add the flour.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until the dough just comes together. Do not overmix! Overmixing can lead to tough cookies.
- Chill the Dough: Divide the dough in half. Shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. Chilling is non-negotiable for cut-out cookies; it firms up the butter so your Pumpkin Spice Cut-Out Cookies hold their shape.
- Preheat and Roll: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll one disc of dough to about 1/4-inch thickness.
- Cut Out Shapes: Use your favorite cookie cutters to cut out shapes. Place them about 1 inch apart on the prepared baking sheets. Re-roll the scraps and continue cutting.
- Bake to Perfection: Bake for 8-10 minutes, or until the edges are just barely starting to turn golden. The centers should still look soft.
- Cool Completely: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This patience is key before you start decorating your beautiful Pumpkin Spice Cut-Out Cookies.
Notes
Nutrition
Pumpkin Spice Cut-Out Cookies
Ingredients
- All-purpose flour: 3 cups
- Pumpkin pie spice: 2 teaspoons
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1 cup (2 sticks)
- Granulated sugar: 3/4 cup
- Light brown sugar, packed: 1/2 cup
- Large egg: 1
- Pure pumpkin puree: 1/2 cup
- Pure vanilla extract: 1 teaspoon
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. This ensures the leavening agents and spices distribute evenly throughout your dough.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with the granulated and brown sugars. Beat them for about 2-3 minutes until the mixture is light and fluffy. This step incorporates air, which is crucial for texture.
- Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Then, mix in the pumpkin puree. The mixture might look a little curdled at this point; that is perfectly normal and will fix itself when you add the flour.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until the dough just comes together. Do not overmix! Overmixing can lead to tough cookies.
- Chill the Dough: Divide the dough in half. Shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. Chilling is non-negotiable for cut-out cookies; it firms up the butter so your Pumpkin Spice Cut-Out Cookies hold their shape.
- Preheat and Roll: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll one disc of dough to about 1/4-inch thickness.
- Cut Out Shapes: Use your favorite cookie cutters to cut out shapes. Place them about 1 inch apart on the prepared baking sheets. Re-roll the scraps and continue cutting.
- Bake to Perfection: Bake for 8-10 minutes, or until the edges are just barely starting to turn golden. The centers should still look soft.
- Cool Completely: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This patience is key before you start decorating your beautiful Pumpkin Spice Cut-Out Cookies.
Notes
Nutrition
Pumpkin Spice Cut-Out Cookies
Ingredients
- All-purpose flour: 3 cups
- Pumpkin pie spice: 2 teaspoons
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1 cup (2 sticks)
- Granulated sugar: 3/4 cup
- Light brown sugar, packed: 1/2 cup
- Large egg: 1
- Pure pumpkin puree: 1/2 cup
- Pure vanilla extract: 1 teaspoon
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. This ensures the leavening agents and spices distribute evenly throughout your dough.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with the granulated and brown sugars. Beat them for about 2-3 minutes until the mixture is light and fluffy. This step incorporates air, which is crucial for texture.
- Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Then, mix in the pumpkin puree. The mixture might look a little curdled at this point; that is perfectly normal and will fix itself when you add the flour.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until the dough just comes together. Do not overmix! Overmixing can lead to tough cookies.
- Chill the Dough: Divide the dough in half. Shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. Chilling is non-negotiable for cut-out cookies; it firms up the butter so your Pumpkin Spice Cut-Out Cookies hold their shape.
- Preheat and Roll: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll one disc of dough to about 1/4-inch thickness.
- Cut Out Shapes: Use your favorite cookie cutters to cut out shapes. Place them about 1 inch apart on the prepared baking sheets. Re-roll the scraps and continue cutting.
- Bake to Perfection: Bake for 8-10 minutes, or until the edges are just barely starting to turn golden. The centers should still look soft.
- Cool Completely: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This patience is key before you start decorating your beautiful Pumpkin Spice Cut-Out Cookies.