Pumpkin Spice Cutout Cookies

Pumpkin Spice Cutout Cookies - The perfect cookie for fall decorating!

Many of the delicious foods I associate with fall have one thing in common… fall spices.  Cinnamon, nutmeg, ginger and allspice add that special fall touch to pies, cakes and breads.  In addition to the wonderful flavor… spiced baked goods smell oh so good!

These Pumpkin Spice Cutout Cookies are a delicious variation of traditional roll-out sugar cookies, and are just perfect for fall!

I’ve made these cookies both with and without pumpkin, and they are delicious both ways!  The first few times I made them without the pumpkin puree (see “notes” in recipe below) because I usually don’t like to open a whole can of pumpkin and just use a small amount.  Without the pumpkin, the recipe produces a delicious spiced cookie.  But I’ll have to say, I recently made the recipe with the addition of the pumpkin and I loved the cookies even more!

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Pumpkin Spice Cutout Cookies

The addition of fall-inspired spices and brown sugar turn tradional sugar cookie dough into an extra flavorful treat.

Yield: About 2 dozen moderate sized cookies

Ingredients:

3 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg, freshly grated if possible
1/4 teaspoon allspice

(*optional- replace individual spices with 2 teaspoons Pumpkin Pie Spice)

1 cup (2 sticks) unsalted butter
2/3 cup granulated (white) sugar
1/3 cup brown sugar (light or dark)
1 egg
1 teaspoon vanilla extract (best quality available)
1/4 cup (canned) pumpkin puree

Directions:

In a large bowl bowl, add flour, baking powder and spices. Stir with whisk to combine.

In the bowl of an electric mixer, beat the butter until smooth. Add both sugars and beat until fully combined and fluffy.
Add egg, vanilla pumpkin and beat to combine.
Scrap down the sides of your bowl with a spatula.

While the mixer is running on low, add the flour mixture, slowly.
Mix until all of the flour is incorporated, and the mixture begins to ball up and pull away from the sides of the bowl.

Dump out the dough onto a clean work surface, kneed in any extra bits of flour or dough, and divide the dough into two large balls. Place balls of dough in a plastic bag (or plastic wrap) flatten dough into large disks and place in the refrigerator for about 30 minutes.

When the dough has chilled, roll out onto lightly floured surface and cut out desired shapes.

Bake cookies in a pre-heated, 350*F oven, on ungreased baking sheets 9-11 minutes, depending on the size of the cookies.

Recipe Source- Glorious Treats (a slight variation of my regular Sugar Cookie recipe ).

Recipe Notes- For tips on rolling out the dough, please see my original Sugar Cookie recipe post.

I prefer to place the full baking sheet of unbaked, cutout cookies in the freezer about 5-10 minutes before baking, to help the cookies keep their shape.

This recipe is also delicious without the pumpkin puree. If you want a delicious spiced cookie, omit the pumpkin and reduce the flour by 1/4 cup.

These cookies will remain fresh and delicious at least 5-7 days.  Keep undecorated cookies sealed in an airtight container.  Layer decorated cookies (after they’ve dried 8-12 hours) between waxed paper or parchment paper in an airtight container, or wrapped in cellophane bags (for gift giving).

Pumpkin Spice Cutout Cookies - The perfect cookie for fall decorating!

When your cookies are baked and cooled, and you’re ready to decorate, make up a batch of Royal Icing.

Along with the royal icing recipe is a basic decorating tutorial, if you’ve never decorated cookies before.

Happy fall baking!

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27 Responses to “Pumpkin Spice Cutout Cookies”

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    1
    Jennifer @ Not Your Momma's Cookie — October 11, 2012 at 11:15 am

    This sounds so yummy! Perfect for fall :) I will have to give them a try!

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    2
    The Bearfoot Baker — October 11, 2012 at 11:54 am

    They are beautiful! I can almost smell them from here! Spiced cookies are my favorite and I have about 5 recipes. Thanks to you, I now have 6!

  3. #
    3
    Jill @ Kitchen Fun With My 3 Sons — October 11, 2012 at 12:48 pm

    Beatiful cookies!

  4. #
    4
    Jaclyn — October 11, 2012 at 1:24 pm

    I was just planning some fall themed cookies for next week. I think I’ll have to give this a try!

  5. #
    5
    Loretta E — October 11, 2012 at 2:32 pm

    These sound and look absolutely awesome! I love how you decorated those pumpkin ones. How can I possibly resist the idea of a Fall-flavored sugar cookie?

  6. #
    6
    Rita — October 11, 2012 at 7:40 pm

    Beautiful cookies, as always. Thanks for brightening my evening. Wish you a sunny and rich autumn.

  7. #
    7
    Leana — October 11, 2012 at 8:30 pm

    These look good did you bake @ 350

    thanks

    • Glory replied: — October 11th, 2012 @ 8:35 pm

      Haha! I guess that might be helpful info! I just updated it now, and yes, 350 degrees. Thanks!

  8. #
    8
    Caramel Cookie — October 12, 2012 at 8:16 am

    Beautiful cookies!!!! Perfect for fall!! :)

  9. #
    9
    Aurélie — October 12, 2012 at 9:05 am

    Really beautiful and autumn flavoured, I lov them!
    X
    Aurélie

  10. #
    10
    Sweetsugarbelle — October 12, 2012 at 5:31 pm

    I’m like Lisa…I have several but I’m dying to try more!

  11. #
    11
    Kym — October 14, 2012 at 8:50 pm

    Those have to be the prettiest fall cookies I’ve ever seen!

  12. #
    12
    Lisa — October 14, 2012 at 10:31 pm

    Your cookies always look like pieces of art! I was wondering, how did you decorate the tops of the acorn cookies?

    • Glory replied: — November 12th, 2012 @ 8:04 pm

      Lisa, For the acorns, I outlined and flooded the cookies in the brown base color, then let them dry a day (8 hours or so). Then, using a lighter brown icing, pipe a crisscross pattern, and immediately sprinkle with gold sanding sugar.

  13. #
    13
    Julia — October 15, 2012 at 2:55 pm

    These are adorable! Perfect for fall!

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    14
    Amanda — October 18, 2012 at 5:11 pm

    Okay those cookies are making me seriously reconsider my current unhappiness with royal icing! I really need to try it again. Thanks for sharing.

  15. #
    15
    Kitten — October 19, 2012 at 7:45 pm

    How in the world do you get those beautiful muted colors? I feel like all I can get is either pastels or brights, but not a dusky orange or red.

    • Glory replied: — October 22nd, 2012 @ 4:09 pm

      I use Americolor brand gel colors. I can’t recall exactly the combos I used here, but I’m sure I used orange, egg yellow, and warm brown. Try adding ivory to colors to mute them a bit.

  16. #
    16
    Alex @ northstory — October 24, 2012 at 1:22 am

    Those are by far some of the most elegant and beautiful pumpkin cookies I have ever seen. They’re so clean and yet their impact is incredible!

  17. #
    17
    Itzial — October 27, 2012 at 1:05 pm

    I just wanted to say Thank You!!! for sharing your creativity and your love for baking. I have a big family (my mom has 21 siblings) and so I’ve had fun trying your cupcakes for them. I have always been afraid of cookies…I just burn them but by reading your post I’m inspired to attempt them. Once again thank you :)

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    Aaryne — October 10, 2014 at 1:03 pm

    Hi Glory…I was looking for a pumpkin roll-out cookie recipe and found much more when I found your site. I have only been blogging about 6 months and am also a stay-at-home mom balancing my #1 priority (my muffins) with my need for something creative and “non-mom”. I do not find very much time to browse the web to support other bloggers, but I try a little when I can because it is important. I instantly connected to your “way” and appreciate how you blog. It’s wholesome and refreshing!

    Aaryne

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    19
    Kristina — October 10, 2014 at 6:24 pm

    Hey! I just made these today and they are going to be my go to fall cut out cookie recipe. They rolled beautifully and have such a great flavour. Thank you so much for this recipe! My family loved it.

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