Pumpkin Spice Cut-Out Cookies
These Pumpkin Spice Cut-Out Cookies are a beloved family tradition, signaling the arrival of fall with their warm, comforting scent and flavor. They feature a dream-to-work-with dough that holds its shape beautifully, creating perfectly defined cookies. The flavor is a harmonious balance of warm spices and real pumpkin, resulting in a tender, cake-like cookie that's not overly sweet. They're perfect for a fun family activity and make your home smell like a cozy autumn hug.
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
Substitutions & Variations: Don't be afraid to make this recipe your own! If you're out of pumpkin pie spice, 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 a gluten-free version, a 1:1 gluten-free flour blend works. Dark brown sugar can be used instead of light for a richer flavor. Feel free to add a handful of toasted pecans or walnuts to the dough for a delightful crunch.
Pro Tips: Always make sure your butter is properly softened (yields to pressure but not greasy). Do not skip the chilling step; cold dough is essential for sharp edges. When rolling, use just enough flour to prevent sticking; too much can make the dough tough. If the dough becomes too soft, pop it back in the fridge for 10-15 minutes. For even baking, make cookies a uniform thickness and rotate baking sheet halfway through.
Storage & Reheating: Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze solid in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature. No need to reheat, but 5-10 seconds in the microwave will warm them up.
FAQs: Fresh pumpkin puree can be used (roast/steam and puree, drain excess liquid). Cookies spreading is usually due to insufficient chilling or butter being too soft. If dough is sticky, chill longer or roll between two sheets of parchment paper. The dough can be made ahead and refrigerated for up to 2 days or frozen for up to 3 months. Decorate with a dusting of powdered sugar, royal icing (2 cups powdered sugar, 2 tbsp meringue powder, 3-4 tbsp water), a simple glaze of powdered sugar and milk, or cream cheese frosting.
Nutrition
Calories: 125kcalCarbohydrates: 16gProtein: 1.5gFat: 6.5gSaturated Fat: 3.8gTrans Fat: 0.2gCholesterol: 22mgSodium: 65mgFiber: 0.5gSugar: 8g
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