Pumpkin Spice Cut-Out Cookies Recipe

If you’re craving a cozy fall treat that tastes as delightful as it smells, you’re going to want to try this Pumpkin Spice Cut-Out Cookies Recipe. I absolutely love how these cookies blend that warm pumpkin spice with a buttery, tender bite, making them perfect for everything from a quiet afternoon snack to a festive holiday gathering. Trust me, once you make these, they’ll become a go-to recipe in your kitchen, especially when the aroma of cinnamon and nutmeg fills the air.

this Recipe

Ingredients You’ll Need

Choosing the right ingredients is key here. This Pumpkin Spice Cut-Out Cookies Recipe calls for simple pantry staples, but don’t skip on fresh egg and real vanilla—they really elevate the final taste and texture.

• All-purpose flour: The foundation for a tender yet sturdy cookie that holds shape well.
• Baking powder: Just enough to give the cookies a little lift without puffing them up too much.
• Salt: Balances sweetness and enhances flavor.
• Pumpkin spice: The star of the show – a cozy blend of cinnamon, nutmeg, ginger, and cloves.
• Vegetable shortening: I use Crisco for that classic crumbly texture – butter can work too, but shortening really helps the dough hold its shape when cutting.
• Granulated sugar: Sweetens perfectly and aids with that slight crisp edge.
• Large egg: Adds richness and helps bind everything together – I always make sure it’s at room temp for even mixing.
• Whole milk: Just a splash to bring the dough together smoothly without drying it out.
• Vanilla extract: Brings depth to the cookie flavor — don’t skimp on good vanilla here.
• Confectioners’ sugar: For both the thin and thick icing layers – sifted to avoid lumps and get that smooth finish.
• Warm water and lemon juice: Used to adjust icing consistency and add a slight tang to the royal icing.
• Egg whites: For the thick royal icing (ensure freshness and safe handling).
• Food coloring (optional): Adding festive hues is totally optional but adds that extra wow-factor if you want to decorate.

Variations

I like to mix things up with this Pumpkin Spice Cut-Out Cookies Recipe depending on the occasion. Don’t be afraid to play around with the spices or icing styles — make it your own!

• Add More Spice: When I first tried this recipe, I bumped up the pumpkin spice a bit for a bolder taste and loved how it turned out extra cozy and fragrant.
• Use Butter Instead of Shortening: For a richer flavor, substitute vegetable shortening with butter—just expect a slightly softer dough that’s a bit trickier to shape.
• Gluten-Free Version: I’ve experimented with a gluten-free all-purpose blend that works nicely here, though the texture is a touch less crisp.
• Decorate With Sprinkles or Edible Glitter: Perfect for kids’ parties or festive cheer — it adds sparkle and fun without extra fuss.

How to Make Pumpkin Spice Cut-Out Cookies Recipe

Step 1: Mix Dry Ingredients to Perfection

Start by whisking together the flour, baking powder, salt, and pumpkin spice in a medium bowl. This ensures the spices distribute evenly throughout the dough, so every bite bursts with that lovely fall flavor. I always set this mixture aside while I cream the shortening and sugar — it saves time and keeps the process smooth.

Step 2: Cream Shortening and Sugar Until Fluffy

Using a stand mixer with a paddle attachment (or a handheld mixer works just fine), beat the shortening and sugar on high speed for 3 to 5 minutes. This part is essential—I learned the hard way that rushing here results in dense cookies. Scrape the bowl often to get everything well incorporated and lovely and light.

Step 3: Add Wet Ingredients and Slowly Mix in Dry

Beat in the egg, milk, and vanilla until smooth, then reduce the speed to low and gradually mix in the flour mixture. Be careful not to overmix here — you want the dough just combined to keep the cookies tender. The dough may seem crumbly at first but don’t worry; it comes together nicely when pressed.

Step 4: Roll Out and Cut Into Fun Shapes

Divide the dough in half and shape each into a disk. Lightly flour your workspace and roll each half out to about 1/4 inch for crispy cookies or 3/8 inch for softer ones. I love using a candy corn and pumpkin cookie cutter for that seasonal vibe — they’re perfect for fall parties or Halloween. Place cookies about 2 inches apart on the baking sheet.

Step 5: Bake and Cool Properly

Bake the cookies at 350°F for 10 to 11 minutes until they puff up slightly and the edges turn a warm golden brown. This timing is key — too little and the cookies crumble when decorating; too long and they get too crisp. After baking, let them cool on the sheet for 2 minutes before transferring to a wire rack. I always remind myself that patience here pays off in perfectly finished cookies.

Step 6: Prepare Your Icing

For the thin icing, whisk confectioners’ sugar, warm water, salt, and optional food coloring until smooth. Adjust with more sugar or water until you reach a piping consistency. For thick royal icing, beat lemon juice and egg whites, then gradually add sifted confectioners’ sugar until stiff peaks form. Coloring is optional but really fun for festive details. You’ll find decorating so much easier when your icing is the right consistency — a little tip I learned from experience!

Step 7: Decorate and Enjoy!

Use piping bags or squeeze bottles to decorate your cookies as you like. Whether you go simple with thin icing or intricate with the royal icing, these cookies shine either way. I love gathering family around the table with these cookies and letting everyone get creative. It’s one of those simple joys that make baking so rewarding.

How to Serve Pumpkin Spice Cut-Out Cookies Recipe

Garnishes

I like to keep garnishes simple yet festive. A light dusting of cinnamon sugar or a few pearl sprinkles can add a charming finish without overpowering the pumpkin spice flavor. Sometimes, I swirl a tiny bit of orange zest into the icing for an extra zing that pairs beautifully with the spice.

Side Dishes

These cookies pair wonderfully with a warm mug of chai tea, spiced apple cider, or even a rich hot chocolate topped with whipped cream. I’ve found that serving them alongside a mini pumpkin cheesecake or caramel-dipped apples makes for a delightful fall dessert spread.

Creative Ways to Present

For special occasions, I like arranging these cookies in a decorative tin lined with parchment paper, tied with a rustic ribbon for gifting. Another fun idea is to stack a few on a plate, alternating thin and thick iced cookies, then add little pumpkins and fall leaves around for a beautiful centerpiece or treat tray.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container layered between wax paper sheets to keep them fresh and prevent sticking. Kept at room temperature, these cookies stay perfectly tender for up to a week — though honestly, they rarely last that long at my house!

Freezing

If I want to make these ahead, I freeze the cut-out cookie dough wrapped tightly in plastic wrap for up to 3 months. When it’s time to bake, I thaw overnight in the fridge, roll, cut, and bake as usual. You can also freeze baked cookies (without icing) in a freezer-safe container; just thaw before decorating.

Reheating

To refresh day-old cookies, I pop them in a warm (not hot) oven at 300°F for 3-5 minutes to bring back a bit of that fresh-baked warmth. Avoid microwaving as it can make them chewy or tough.

FAQs

Final Thoughts

This Pumpkin Spice Cut-Out Cookies Recipe holds a special place in my heart because it perfectly captures those warm fall vibes we all crave. Whether you’re baking with family, decorating with friends, or just sneaking a few with your favorite hot drink, these cookies bring comfort and cheer with every bite. I can’t recommend them enough – give this recipe a try, and I’m sure you’ll be making it a cherished tradition in your own kitchen.

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