If you’re searching for a cookie that perfectly captures the cozy spirit of fall, look no further than Pumpkin Spice Cutouts. These delightful treats combine the comforting warmth of pumpkin and spice with the whimsical fun of classic cutout cookies. Whether you’re planning a family afternoon of decorating or looking for a festive dessert to share with friends, these flavorful, tender cookies are sure to become a seasonal favorite. Plus, they fill your kitchen with an irresistible aroma that’ll have everyone racing for the cookie jar!
Ingredients You’ll Need
This recipe keeps things simple with a handful of pantry staples, but each ingredient adds something special—think softness from pumpkin, richness from butter, and incredible depth from a medley of spices. Gather everything below for a batch of Pumpkin Spice Cutouts you’ll be proud to share (or secretly keep to yourself!).
- All-purpose flour (3 cups): The foundation for perfect cutout cookies, giving them structure and a tender crumb.
- Baking powder (1 teaspoon): Lends just the right lift for cookies that aren’t too thick but still fluffy.
- Baking soda (1/2 teaspoon): Works hand-in-hand with the baking powder for balanced rise and softness.
- Salt (1/2 teaspoon): Amplifies all the lovely flavors without overpowering the sweetness.
- Ground cinnamon (1 teaspoon): The star spice, bringing warmth and that classic autumn aroma.
- Ground ginger (1/2 teaspoon): Adds a zesty, slightly peppery twist to brighten each bite.
- Ground nutmeg (1/4 teaspoon): Offers subtle earthy notes for extra depth of flavor.
- Ground cloves (1/4 teaspoon): Infuses each cookie with a touch of bold, sweet-spicy complexity.
- Unsalted butter, softened (1/2 cup): The secret to rich flavor and that irresistible melt-in-your-mouth texture.
- Granulated sugar (1 cup): Sweetens the dough and helps the cookies bake to a beautiful golden edge.
- Light brown sugar, packed (1/2 cup): Adds a subtle hint of molasses that pairs perfectly with pumpkin and spice.
- Large egg (1): Binds the dough and gives reliable structure for neat, clean cutouts.
- Canned pumpkin puree (1/2 cup): Delivers unmistakable pumpkin flavor and a gorgeous golden hue.
- Vanilla extract (1 teaspoon): Rounds out all the flavors for a bakery-worthy finish.
- Royal icing or cream cheese frosting (optional, for decorating): Take your Pumpkin Spice Cutouts up a notch with frosting or icing—perfect for any occasion!
How to Make Pumpkin Spice Cutouts
Step 1: Gather and Combine Dry Ingredients
Start by whisking together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl. This step ensures each cookie gets a balanced dose of spice in every bite and helps prevent lumps for ultra-smooth dough later on.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use a hand mixer (or good old elbow grease) to beat the softened unsalted butter with the granulated and brown sugars. You’re aiming for light and fluffy—about two minutes of mixing should do the trick. This classic creaming method creates cookies that are soft, not crumbly.
Step 3: Blend in Wet Ingredients
Add in the egg, pumpkin puree, and vanilla extract, then beat again until everything is beautifully smooth and combined. You’ll notice the dough turning a lovely golden orange thanks to the pumpkin!
Step 4: Combine Wet and Dry Mixtures
Slowly add the dry ingredients to your butter mixture, mixing just until a cohesive dough forms. Don’t overmix at this point—stop as soon as the flour vanishes. The dough will be soft, but firm enough to hold its shape once chilled.
Step 5: Chill the Dough
Divide the dough in half, flatten each piece into a disk, and wrap in plastic wrap. Let the dough chill in the refrigerator for at least one hour. This waiting period makes rolling and cutting so much easier and helps keep your Pumpkin Spice Cutouts looking picture-perfect.
Step 6: Roll and Cut Out Shapes
Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper. On a floured surface, roll out one disk of dough to about 1/4-inch thickness. Use your favorite cookie cutters—pumpkins, leaves, or whatever catches your eye—to make an array of fun shapes.
Step 7: Bake to Perfection
Place your cutouts on the prepared baking sheets, leaving a little space between for spreading. Bake for 8–10 minutes, just until the edges start to turn golden. Let them cool on the baking sheet for five minutes, then transfer to wire racks to cool completely.
Step 8: Time to Decorate
Once your cookies are completely cool, have fun with royal icing or cream cheese frosting. Go classic, festive, or absolutely over-the-top—the choice is yours with these versatile Pumpkin Spice Cutouts!
How to Serve Pumpkin Spice Cutouts
Garnishes
These cookies absolutely shine with a drizzle of royal icing or a swoop of cream cheese frosting. Get creative—add a tiny dusting of cinnamon sugar or delicate sprinkles for sparkle. Edible gold shimmer is a show-stopper for special occasions, or try a swirl of colored icing for extra autumn flair!
Side Dishes
Pair Pumpkin Spice Cutouts with a mug of hot apple cider, a steamy latte, or a cozy chai tea. For a dessert tray, serve them alongside chocolate-dipped pretzels, candied pecans, or a selection of spiced nuts for a delightful spread that’ll please any crowd.
Creative Ways to Present
Stack the cookies in clear gift bags tied with rustic ribbon for a sweet hostess gift. Arrange them on a tiered platter for your Thanksgiving table, or let kids decorate their own for a fun and memorable fall activity. They also make adorable place cards at holiday dinners—just pipe on names with icing!
Make Ahead and Storage
Storing Leftovers
Store fully cooled Pumpkin Spice Cutouts in an airtight container at room temperature. They’ll stay fresh and tender for up to five days—if you can get them to last that long!
Freezing
These cookies freeze beautifully, either before baking (as shaped dough) or after they’re fully baked and undecorated. Simply place in a single layer in a freezer-safe bag or container, separating layers with parchment. Thaw at room temperature before enjoying or decorating.
Reheating
If you’d like to restore that “just-baked” softness, pop cookies (thawed, if frozen) in a 275°F oven for about 2–3 minutes. Let cool slightly before eating or frosting—this little trick revives the spices and texture, making every bite feel fresh.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just make sure your fresh pumpkin is cooked, well-drained, and pureed until smooth. Homemade pumpkin might have a bit more water, so you may need to pat it dry with a paper towel for perfect Pumpkin Spice Cutouts.
Is chilling the dough really necessary?
Yes—chilling is key! It firms up the dough for easy rolling and keeps your cutout shapes sharp during baking. If you’re short on time, 30 minutes in the freezer works in a pinch.
How do I keep the cookies soft after baking?
Store your cookies in an airtight container with a slice of bread. The bread’s moisture keeps the cookies super soft, while it dries out itself (so you’ll just toss the bread after a day or two).
What kind of frosting works best?
Royal icing is perfect for crisp, detailed decorating and will set nicely for stacking or gifting. Cream cheese frosting offers rich, tangy sweetness and a softer bite—great for eating right away.
Can I make these gluten-free?
Yes! Substitute a cup-for-cup gluten-free flour blend and check the rest of your ingredients for hidden gluten. Your Pumpkin Spice Cutouts will still be delicious, though the dough may be slightly more delicate when rolling.
Final Thoughts
Whether you’re a fan of fall flavors or just love a great cookie, these Pumpkin Spice Cutouts are something truly special. They’re playful, packed with cozy spice, and guaranteed to fill your home with joy. Give them a try—you might just find yourself making an extra batch!
Print
Pumpkin Spice Cutouts Recipe
- Total Time: 1 hour 30 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin Spice Cutouts are the perfect treat for the fall season. Soft and flavorful pumpkin sugar cookies are cut into festive shapes and decorated with your favorite icing or frosting. A delightful addition to any holiday gathering or cookie exchange.
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- Optional: royal icing or cream cheese frosting for decorating
Instructions
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Wet Ingredients: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg, pumpkin puree, and vanilla extract until smooth.
- Dough Preparation: Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 1 hour.
- Baking: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll out the chilled dough on a floured surface, cut out shapes, and bake for 8–10 minutes until edges are golden.
- Cool and Decorate: Cool the cookies on a wire rack and decorate with icing or frosting once completely cooled.
Notes
- Chilling the dough is important for easier rolling and clean cutout shapes.
- For extra festive flavor, add a dusting of cinnamon sugar after baking.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes (plus 1 hour chilling)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9 g
- Sodium: 55 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
