Pumpkin Spice Cutouts
These Pumpkin Spice Cutouts combine the beloved fall flavor with the classic fun of cut-out cookies, creating a unique treat that's perfect for Halloween gatherings and autumn celebrations. Unlike typical cut-out cookies that can be bland, these pumpkin spice cutouts deliver the warm, comforting taste of pumpkin pie in a crisp, shapeable cookie that holds its form beautifully.
Equipment
- Electric Mixer
- Cookie Cutters
- Baking Sheets
- Parchment Paper
- Wire Rack
Ingredients
For the Cookies
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¾ cup unsalted butter softened (room temperature)
- 1 cup granulated sugar
- 1 large egg
- ⅓ cup pumpkin puree not pumpkin pie filling
- 1 tsp vanilla extract
For the Icing
- 2 cups powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
- food coloring orange, black, green as desired
Instructions
- Whisk together the flour, baking powder, salt, pumpkin pie spice, cinnamon, and nutmeg in a medium bowl until well combined.
- In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add the egg, pumpkin puree, and vanilla extract to the butter mixture. Beat until well incorporated.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll one portion of dough to ¼-inch thickness. Use Halloween-themed cookie cutters to cut shapes.
- Place cut cookies on prepared baking sheets, spacing them about 1 inch apart. Bake for 10-12 minutes until the edges are just beginning to turn golden.
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Whisk together powdered sugar, milk, and vanilla extract until smooth. Divide into separate bowls and add food coloring as desired. Transfer to piping bags or use a small offset spatula to decorate your cooled cookies.
Notes
For the most aromatic results, consider giving your spices a quick toast in a dry pan before adding – this releases their essential oils and intensifies the fall flavors.
For an extra flavor boost, consider using brown butter instead of regular butter, which adds a nutty undertone that complements the pumpkin beautifully.
Store undecorated cookies in an airtight container at room temperature for up to 5 days. For decorated cookies, place in single layers separated by parchment paper in an airtight container for up to 1 week.
Freeze undecorated cookies for up to 3 months; thaw at room temperature before decorating.
Nutrition
Calories: 165kcalCarbohydrates: 26gProtein: 1.5gFat: 6gSaturated Fat: 3.5gCholesterol: 22mgSodium: 65mgFiber: 0.5gSugar: 16gVitamin A: 15IU
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