Pumpkin Spice Cut-Out Cookies

You’ve seen the lattes. You’ve smelled the candles. But have you truly experienced pumpkin spice?

Most people haven’t. They settle for a sugar rush in a cup and call it a day.

Real pumpkin spice isn’t a trend; it’s a lifestyle upgrade. It’s about capturing that cozy, autumnal magic in a form you can actually hold.

And what’s more hands-on than a cookie you can shape yourself?

This isn’t just another recipe. This is your secret weapon for becoming the undisputed champion of fall gatherings. Forget basic.

Let’s talk about legendary.

What Makes This Recipe So Good

This recipe is engineered for success. The dough is forgiving and rarely sticks, making it a dream to roll out. We achieve the perfect balance of warm spices without letting any single one overpower the others.

The texture is the real star.

These cookies bake up crisp around the edges yet stay wonderfully soft and chewy in the center. They hold their shape beautifully, so your intricate leaf and pumpkin designs won’t spread into unrecognizable blobs.

They are the ideal canvas for royal icing or a simple, delicious sprinkle of sugar. This recipe is consistently reliable, which is more than we can say for our willpower around a fresh batch.

Ingredients

Gather these components for cookie greatness.

Using room temperature ingredients is non-negotiable for the right consistency.

• 3 cups all-purpose flour
• 2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2/3 cup pure pumpkin puree (not pumpkin pie filling)
• 2 tsp pure vanilla extract

Step-by-Step Instructions

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Set this aside.
2. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Wet Ingredients: Beat in the egg, pumpkin puree, and vanilla extract until everything is just combined.
   

   The mixture might look a little curdled; that’s perfectly normal. Don’t panic.

   
   
4. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. You might need to finish mixing with a spatula.
5. Chill the Dough: Divide the dough in half, shape each half into a disk, and wrap them tightly in plastic wrap. Refrigerate for at least 2 hours, or up to 2 days. This step is critical for firm, rollable dough.
6. Preheat and Roll: Preheat your oven to 350°F (175°C).
   

   Roll out one disk of dough on a floured surface to about 1/4-inch thickness.

   
   
7. Cut Out Shapes: Use your favorite fall-themed cookie cutters to cut out shapes. Place them 1 inch apart on parchment-lined baking sheets.
8. Bake: Bake for 10-12 minutes, or until the edges are just starting to turn golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Decorate: Once completely cool, unleash your inner artist with royal icing, glaze, or a dusting of cinnamon sugar.

Storage Instructions

Your hard work deserves to be preserved.

For short-term storage, keep the cookies in an airtight container at room temperature. They will stay fresh and delicious for up to 5 days.

If you need to store them longer, you can freeze them. Place the fully cooled, undecorated cookies in a single layer in a freezer-safe container, separated by parchment paper.

They can be frozen for up to 3 months. Thaw at room temperature before decorating.

You can also freeze the dough disks for up to 3 months. Just thaw them overnight in the refrigerator before rolling and baking.

Benefits of This Recipe

This recipe is a multitasking hero.

It’s a fantastic activity to do with kids or friends, creating memories along with cookies. The result is an impressive, homemade gift that looks and tastes professional.

You control the ingredients, meaning no weird preservatives or unpronounceable chemicals. IMO, that’s a huge win.

It’s also highly customizable—change the spices, the shapes, or the decorations to match any season or holiday.

Most importantly, the smell of these cookies baking will make your house smell like a fall fantasy come true. That’s a benefit you can’t buy.

Common Mistakes to Avoid

Avoid these pitfalls to ensure cookie perfection. First, using cold butter. Your butter must be softened to properly cream with the sugar and create a light texture.

Second, skipping the chill time. This is the number one reason for cookie disasters.

Warm dough spreads, resulting in shapeless, flat cookies. Patience is a virtue, especially here.

Finally, overbaking. The cookies continue to set on the hot baking sheet after you pull them out. You want pale cookies with just golden edges, not dark brown ones.

Alternatives

Not a fan of royal icing?

A simple glaze made from powdered sugar and milk or a cream cheese frosting works wonderfully. For a less sweet option, just sprinkle the cut-outs with coarse sugar before baking.

If you’re out of pumpkin pie spice, make your own. Combine 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp allspice or cloves.

For a gluten-free version, substitute a 1:1 gluten-free baking flour blend.

FYI, the texture might be slightly more delicate, but it’s still absolutely delicious.

Frequently Asked Questions

Why is my dough so sticky?

This usually means it wasn’t chilled long enough. Pop it back in the fridge. If it was chilled and is still sticky, you might have added a bit too much pumpkin puree.

Work on a well-floured surface and flour your rolling pin generously.

Can I make the dough ahead of time?

Absolutely. The dough disks can be refrigerated for up to 2 days. You can also freeze them for up to 3 months.

Just thaw in the refrigerator overnight before rolling.

My cookies puffed up and lost their shape. What happened?

This is typically caused by two things: not chilling the dough sufficiently, or your baking powder might be old and lost its potency. Always test your baking powder to make sure it’s still active.

Is the pumpkin flavor strong?

The pumpkin provides more moisture and a subtle earthy flavor than an overpowering pumpkin taste.

The warm spices are the real highlight. It’s the perfect balance.

Final Thoughts

This is your year to dominate fall baking. This recipe removes the guesswork and delivers a flawless, crowd-pleasing cookie every single time.

It’s designed for maximum impact with minimal stress.

So grab your rolling pin, choose your favorite cutter, and get ready to create something amazing. These cookies aren’t just a treat; they’re a statement. Now go make your kitchen smell like victory.

Print