When the crisp air of autumn settles in, nothing beats cozying up with a batch of Pumpkin Spice Cutouts: A Fall Favorite Recipe. These cookies capture the essence of fall with every bite—soft, lightly spiced dough paired with a sweet glaze and optional festive sprinkles that make them a delicious treat for gatherings or a comforting snack. Whether you’re a seasoned baker or just looking for a fun fall project, these cutouts bring warmth, flavor, and a little bit of seasonal magic right to your kitchen.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role—flour provides the perfect structure, spices bring that quintessential pumpkin pie aroma, and pumpkin puree adds moisture and a subtle earthiness that makes these cookies truly special.
- 2 1/2 cups all-purpose flour: The foundation for your cookies, giving them structure and the right texture.
- 1 teaspoon baking powder: Helps the cookies rise just enough for a tender bite.
- 1/2 teaspoon baking soda: Works with the baking powder for leavening and lightness.
- 1/4 teaspoon salt: Balances the sweetness and enhances the flavors.
- 1 teaspoon ground cinnamon: The star spice of fall; warm and comforting.
- 1/2 teaspoon ground nutmeg: Adds a subtle nutty richness to the spice mix.
- 1/4 teaspoon ground ginger: Brings a gentle zing that livens up the cookie.
- 1/4 teaspoon ground cloves: Deepens the spice profile with its bold, aromatic note.
- 1/2 cup unsalted butter, softened: Adds richness and helps create that perfect tender crumb.
- 1/2 cup granulated sugar: Sweetens the dough without overwhelming it.
- 1/2 cup brown sugar, packed: Offers a hint of molasses flavor and chewiness.
- 1/2 cup pumpkin puree: Moisturizes and infuses the dough with authentic pumpkin goodness.
- 1 large egg: Binds everything together for the perfect dough consistency.
- 1 teaspoon vanilla extract: Elevates all the flavors with a touch of warmth and sweetness.
- 1 cup powdered sugar: For the glaze, to add a sweet finishing touch.
- 2-3 tablespoons milk: Adjusts glaze consistency for easy spreading or drizzling.
- 1/2 teaspoon vanilla extract: Infuses the glaze with subtle flavor and sweetness.
- Orange and black sprinkles (optional): Perfect for adding a festive, colorful punch to your decorated cookies.
How to Make Pumpkin Spice Cutouts: A Fall Favorite Recipe
Step 1: Prepare Your Oven and Workspace
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This crucial first step sets you up for an easy bake and cleanup, plus your cookies won’t stick as they bake, ensuring perfect edges every time.
Step 2: Mix Dry Spices and Leaveners
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This blend distributes the spices evenly throughout your dough, making sure every bite bursts with fall flavors.
Step 3: Cream Butter and Sugars
Using a large bowl, cream the softened butter with both granulated and brown sugars until the mixture is light and fluffy. This step is what gives the cookies their tender texture and a hint of rich sweetness—a total game-changer.
Step 4: Combine Wet Ingredients
Add the pumpkin puree, egg, and vanilla extract to your creamed butter and sugar. Beat until fully combined, smoothing out the mixture and evenly incorporating all those lovely autumn flavors.
Step 5: Bring Wet and Dry Together
Gradually add your dry ingredient mix into the pumpkin batter, stirring gently until just combined. Be careful to not overmix—this keeps your cookies tender and prevents them from getting tough.
Step 6: Roll, Cut, and Bake
Lightly flour your surface and roll out the dough to about 1/4-inch thickness. Grab your favorite pumpkin-shaped cookie cutters to create festive shapes and place them on the prepared baking sheets. Bake for 10-12 minutes until the edges are just turning golden. Let them cool for five minutes on the baking sheet before moving to a wire rack to cool completely.
Step 7: Prepare the Glaze
Whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. This glaze adds a sweet, glossy finish that contrasts beautifully with the spicy cookie base.
Step 8: Decorate and Enjoy
Drizzle or spread your glaze over the cooled cookies. If you’re feeling festive, sprinkle orange and black sprinkles on top before the glaze sets. Let the glaze firm up before serving or storing your delicious Pumpkin Spice Cutouts: A Fall Favorite Recipe.
How to Serve Pumpkin Spice Cutouts: A Fall Favorite Recipe
Garnishes
Sprinkles are an easy and fun way to complement your cookies, but don’t stop there! Consider a light dusting of cinnamon sugar or even tiny dots of cream cheese frosting tinted orange for a richer garnish that still embraces that fall vibe.
Side Dishes
These cutouts pair beautifully with warm drinks like spiced cider, chai tea, or a rich pumpkin latte. Serving them alongside a cozy beverage instantly elevates your snack time into a comforting autumn ritual.
Creative Ways to Present
Arrange your Pumpkin Spice Cutouts on a rustic wooden board with sprigs of fresh thyme or rosemary for an inviting look. You could also stack them in a pretty tin layered with parchment paper, making them a thoughtful gift for friends, family, or coworkers during the season.
Make Ahead and Storage
Storing Leftovers
These cookies keep their charm when stored in an airtight container at room temperature for up to a week. Keeping the glaze intact is easiest if you store them in a single layer or with parchment between layers.
Freezing
You can freeze both baked cookies and dough! For baked ones, freeze in a sealed container or freezer bag for up to three months. To freeze dough, roll it out, cut shapes, and freeze the unbaked cutouts on a tray before transferring them to a bag. When ready, bake straight from frozen, adding a couple extra minutes to baking time.
Reheating
To enjoy your Pumpkin Spice Cutouts warm, pop them in a preheated oven at 300°F (150°C) for about 5 minutes. Avoid microwaving if the glaze is applied, as it can melt and get messy.
FAQs
Can I use canned pumpkin or fresh pumpkin for this recipe?
Canned pumpkin puree works perfectly for consistency and flavor. If you’re using fresh pumpkin, cook it thoroughly and puree it to match the texture of canned pumpkin for best results.
What if I don’t have pumpkin-shaped cookie cutters?
No worries! You can use any fall-themed cookie cutters or even simple circles or stars. The spices and glaze will still make these cookies irresistible no matter their shape.
Can I make these cookies vegan?
Yes! Substitute the butter with a plant-based alternative, use a flax egg instead of the large egg, and ensure your sugars are vegan-friendly. The cookies might be a bit denser but still deliciously spiced.
How do I prevent the cookies from spreading too much during baking?
Make sure to chill your dough before rolling it out, and keep your oven at the recommended temperature. Using room-temperature but not too soft butter can also help maintain the cookie shape.
Can I add nuts or chocolate chips to the dough?
Absolutely! Chopped pecans or walnuts add a lovely crunch, and white or dark chocolate chips bring extra indulgence. Just fold them in gently after combining the wet and dry ingredients.
Final Thoughts
Trust me, once you try this Pumpkin Spice Cutouts: A Fall Favorite Recipe, it will quickly become a staple for all your cozy autumn moments. The blend of spices, tender texture, and sweet glaze work together to capture everything that makes this season so special. Give these cookies a try and watch them bring smiles to everyone lucky enough to taste them!
Print
Pumpkin Spice Cutouts: A Fall Favorite Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Spice Cutouts are a delightful fall favorite, combining warm pumpkin flavor with aromatic spices in a soft, tender cookie. Perfect for seasonal celebrations, these cutout cookies are decorated with a sweet vanilla glaze and festive sprinkles to bring autumn vibes to your dessert table.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Glaze & Decoration
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Orange and black sprinkles (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves to evenly distribute the spices and leavening agents.
- Cream Butter and Sugars: In a large bowl, cream the softened butter with granulated and brown sugars until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract to the creamed mixture until fully combined, providing moisture and flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing, which can make cookies tough.
- Roll and Cut Dough: On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use pumpkin-shaped cookie cutters to cut out shapes and place them on the prepared baking sheets, spacing them slightly apart.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, until the edges turn lightly golden. Let them cool on the baking sheets for 5 minutes to firm up before transferring to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk powdered sugar with milk and vanilla extract until smooth and pourable for easy glazing.
- Glaze and Decorate: Drizzle or spread the glaze over the cooled cookies and decorate with orange and black sprinkles if desired to add festive colors.
- Set Glaze and Store: Allow the glaze to set fully, then store the cookies in an airtight container to maintain freshness and flavor.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugars.
- Do not overmix the dough after adding dry ingredients to keep cookies tender.
- If dough becomes too sticky, chill it briefly before rolling out.
- Use pumpkin-shaped cookie cutters or your preferred festive shapes.
- Adjust milk quantity in glaze to achieve desired consistency.
- Store cookies in an airtight container at room temperature for up to one week.
