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!
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).
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!
Pumpkin Spice Cutout 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
- 1 cup unsalted butter 2 sticks
- 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
Instructions
- 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.
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.
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.
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
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 🙂
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!
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.
Okay those cookies are making me seriously reconsider my current unhappiness with royal icing! I really need to try it again. Thanks for sharing.
These are adorable! Perfect for fall!
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.
Those have to be the prettiest fall cookies I’ve ever seen!