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
Scale
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.
