These Pumpkin Cut-Out Cookies are a delightful twist on traditional sugar cookies. They’re infused with real pumpkin and warm spices like cinnamon and nutmeg, making them cozy and aromatic. The dough is easy to roll out and cut into fun shapes without losing detail in the oven, making them perfect for holiday cookie decorating with kids or friends. Whether you frost them or leave them plain, they’re a seasonal favorite that’s sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pumpkin purée unsalted butter granulated sugar brown sugar egg vanilla extract all-purpose flour baking powder salt ground cinnamon ground nutmeg ground ginger optional: frosting or icing for decorating
Directions
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the pumpkin purée, egg, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
Preheat the oven to 350°F (175°C).
Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
Cut into desired shapes using cookie cutters and place on parchment-lined baking sheets.
Bake for 8–10 minutes, or until the edges are just starting to turn golden.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Decorate with frosting or icing if desired.
Servings and timing
This recipe yields approximately 24 cookies, depending on the size of your cookie cutters. Prep time: 20 minutes Chill time: 1 hour Cook time: 10 minutes Total time: 1 hour 30 minutes
Variations
Gluten-Free Option: Use a 1:1 gluten-free flour blend suitable for baking.
Vegan Version: Replace butter with vegan butter and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
Spice Level: Add a pinch of cloves or allspice for a spicier flavor.
Iced Cookies: Decorate with royal icing or a simple powdered sugar glaze.
Maple Flavor: Add a splash of maple extract for a sweet fall twist.
Cream Cheese Frosting: Top cooled cookies with a dollop of cream cheese frosting for richness.
Choco-Chip Surprise: Mix mini chocolate chips into the dough for a fun texture.
Sugar-Coated: Sprinkle with sanding sugar before baking for a sparkly finish.
Storage/Reheating
Store baked cookies in an airtight container at room temperature for up to 5 days. If decorated with icing, let the icing harden before stacking. To freeze, place cookies in a single layer between sheets of parchment in a freezer-safe container for up to 3 months. To enjoy again, allow frozen cookies to thaw at room temperature. Reheating is not necessary, but you can warm them briefly in the microwave for a soft texture.
FAQs
What type of pumpkin should I use for these cookies?
Use canned pumpkin purée, not pumpkin pie filling. The latter contains added sugars and spices that will alter the flavor and texture.
Can I make the dough ahead of time?
Yes, the dough can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Why is my dough too sticky to roll?
If the dough is too sticky, chill it longer or lightly dust your surface and rolling pin with flour. You can also knead in a bit more flour as needed.
Can I freeze the cookie dough?
Yes, form the dough into a disc, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before rolling out.
How thick should I roll out the dough?
For best results, roll the dough to about 1/4 inch thick. This thickness helps the cookies hold their shape and bake evenly.
Do these cookies spread in the oven?
No, they hold their shape well, making them ideal for detailed cut-out designs and decorations.
Can I decorate these cookies after baking?
Absolutely. Let the cookies cool completely, then decorate with your choice of icing, frosting, or sprinkles.
Can I add chocolate chips or nuts to the dough?
Yes, but keep in mind that large mix-ins can make the dough harder to roll and cut. Mini chips or finely chopped nuts work best.
What’s the best way to store decorated cookies?
Store in a single layer or between parchment sheets in an airtight container at room temperature to avoid smudging decorations.
Can I use cookie stamps or embossers with this dough?
Yes, this dough holds impressions well, making it great for stamped or embossed cookie designs.
Conclusion
Pumpkin Cut-Out Cookies are a delightful way to celebrate the flavors of fall with a fun and creative baking project. Whether you’re sharing them at a holiday gathering or enjoying them with a warm drink at home, these cookies are sure to become a seasonal favorite. With their tender texture, cozy spice blend, and beautiful shapes, they offer the perfect balance of tradition and festive flair.
Pumpkin Cut-Out Cookies are festive, spiced treats perfect for fall and the holiday season. With real pumpkin and warm spices, they hold their shape when baked, making them ideal for decorating or enjoying plain.
Author:Catherine
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:1 hour 30 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1/2 cup pumpkin purée
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
Optional: frosting or icing for decorating
Instructions
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the pumpkin purée, egg, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
Preheat the oven to 350°F (175°C).
Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
Cut into desired shapes using cookie cutters and place on parchment-lined baking sheets.
Bake for 8–10 minutes, or until the edges are just starting to turn golden.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Decorate with frosting or icing if desired.
Notes
Chill the dough thoroughly to make rolling and cutting easier.For extra flavor, add a splash of maple extract.Use cookie stamps or embossers for fun designs—the dough holds detail well.Decorate only after cookies are fully cooled to prevent icing from melting.Store in an airtight container for up to 5 days or freeze for longer storage.
