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!

Print Recipe

Pumpkin Spice Cutout Cookies

Yield: About 2 dozen moderate sized cookies

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


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


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 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.

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

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!


  1. This sounds so yummy! Perfect for fall 🙂 I will have to give them a try!

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

  4. 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?

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

  6. These look good did you bake @ 350


  7. Beautiful cookies!!!! Perfect for fall!! 🙂

  8. Really beautiful and autumn flavoured, I lov them!

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

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

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

    • 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.

  12. These are adorable! Perfect for fall!

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

  14. 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.

    • 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.

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  16. 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. 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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  22. 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!


  23. 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.

  24. I fell in love with these cookies at pumpkin spice! I can’t wait to try out this cookie recipe. I have just the pumpkin cutter for the job too! Thank you for sharing the recipe for these adorable decorated cookies.

  25. Found you and this recipe via Pinterest. Made these plain to take to my husband’s boss’s house for Thanksgiving tomorrow. We are going to let the kids decorate them, a little different spin– dipped in chocolate, then in chopped nuts and/or piped with chocolate and add harvest m&ms. Can’t wait!

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  27. I want to make dough ahead of time, how would I freeze the dough and how long can I keep it frozen til im ready to bake them?
    If I bake them and want to store them undecorated, how long can they stay fresh in yhe freezer and/or fridge?

    • Hi Henry, You’ll find the bulk of your answer here, https://www.glorioustreats.com/faq

      I don’t generally freeze my cookies (because they last several days without being frozen), but you can freeze then at most any stage, the dough, cut out (but unbaked) dough shapes, and baked cookies. I do not recommend freezing them after they are decorated.

      Happy baking!

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  29. Hi! Could these be made vegan by omitting the egg and using coconut oil instead of butter? Thank you!!

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  32. I was assigned to make leaf-shaped cookies for my daughter’s preschool today. I didn’t want to go with boring plain cookies, and I had a can of pumpkin in the pantry, so I used your recipe. I’m so glad I did. You never know when you read a recipe on the internet if it will work or not, but yours did fantastically! I had petite leaf cookie cutters, so I made dozens of cookies (I lost count). Even the ones I rolled a little too thin were still moist, and not dry and crumbly. Thank you so much for sharing! I’ll definitely “pin” this recipe so I can make it again.

  33. Are these good without icing? I plan on making them for Thansgiving but don’t have a lot of money to spend on dyes, etc. Thanks!

  34. So I tried this recipe and it was awesome. It smelled and tasted great. The only difference is I let it sit over night. The cookies only spread a little.


  35. These are the best pumpkin spice cookies ever. Easy to roll and cut, hold shape excellent without freezing, just the right sweet and spicy… Thank you!

  36. My 4 year old and I just finished making these! She was pro at rolling out the dough, cutting the cookies and placing them on the trays! They are very good..I cut the sugar a bit, just used 1/4 white sugar and 1/3 brown and I used just 1 tsp of pumpkin pie spice as I had my daughter in mind and she isn’t too fond of spice. they were plenty sweet and were delish! We left them plain – but fun to do the day before Halloween! Thank you for the great recipe!

  37. Made these yesterday and kneaded the mixture by hand. Turned out really great, so easy to cut out and baked perfectly.


  38. Is this a soft or hard cookie?

    • A lot of the texture depends on how you bake them, but in general they are softer than a shortbread type cookie, but maybe not as soft as a “drop” style cookie (like a snickerdoodle might be).

  39. I made a mistake when I first made these. I only put in one stick of butter but the came out just fine. After making them a second time with the proper amount of butter I have decided that I like it with half the butter for these reasons:
    Better texture (crunchy)
    Easier to roll out and easier to reuse the scraps without re-chilling
    Half the fat! 

  40. I made these  cookies last fall and they were great with and without icing! I just finished making my pumpkin purée and can’t wait to make these cookies again tomorrow 🙂 Thanks for the recipe! <3

  41. Can someone explain how to ice the pumpkin cookies to get the lines like that? Do you ice one section at a time and let it dry before doing the next section?

  42. I made these today, without the pumpkin because it was a spur of the moment bake and canned pumpkin isn’t readily available here in Australia. They’re really yummy, thank you so much! I made pumpkins mostly, a few bats and brooms too, and decorated them with melted white chocolate. The local kids are loving them, and my parents think they’re tasty too!

  43. Hi. I’m sorry to comment on such and old post but I just made tried this recipe out last night… sooo good!!

    I was wondering if by chance you would know if the pumpkin puree shorten the shelf life of the cookies. I am nervous about offering these cookies to my customers as I have to get started a week early. I see your post states they are good for one week in airtight container. I need them to be good for at least two weeks in heat sealed bags. I may have to omit the pumpkin puree if they truly only last for one week. Any insights would be much appreciated.

    Thank you so much for sharing such a delicious recipe.

  44. I found these cookies to be a bit bland. They are very good texture wise, but I think they could use a bit more flavor. Perhaps adding a pinch of salt? I did not use icing so that too would be best. I will definitely make these again!

  45. Any chance you have the ingredients by weight vs volume? Especialky for the flour

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  48. Can’t wait to try it! Thanks for sharing

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