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If you love the cozy, warm flavors of autumn wrapped up in a bite-sized treat, then this Pumpkin Spice Cutout Cookies Recipe is your new best friend in the kitchen. These cookies combine the perfect blend of fragrant pumpkin and comforting spices like cinnamon, nutmeg, and allspice with a buttery, tender texture that melts in your mouth. The fun part is shaping them into festive cutouts, making them ideal for holiday gatherings or simply savoring with a hot cup of tea any day of the season.
Ingredients You’ll Need
The magic behind the Pumpkin Spice Cutout Cookies Recipe lies in its straightforward yet thoughtfully selected ingredients. Each component plays a crucial role, whether it’s the warm spices creating that signature autumn aroma, the creamy butter lending softness, or the pumpkin puree adding moisture and subtle earthiness.
- All-purpose flour (3 1/4 cups): Provides structure and the perfect base for shaping your cookies.
- Baking powder (1 teaspoon): Helps the cookies rise just enough for a tender bite.
- Cinnamon (1 teaspoon): Adds warm, sweet spice that defines the pumpkin spice profile.
- Ground ginger (1/4 teaspoon): Gives a subtle zing that complements the other spices beautifully.
- Nutmeg (1/8 teaspoon): Freshly grated nutmeg provides an aromatic depth that canned just can’t match.
- Allspice (1/4 teaspoon): Rounds out the spice blend with hints of clove and pepper.
- Unsalted butter (1 cup/2 sticks): Ensures a rich, buttery richness that melts perfectly in your mouth.
- Granulated white sugar (2/3 cup): Sweetens and helps create a delicate crumb texture.
- Brown sugar (1/3 cup): Adds moisture and a slight caramel note.
- Egg (1 large): Binds everything together for that perfect cookie dough consistency.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with a comforting, familiar aroma.
- Canned pumpkin puree (1/4 cup): Brings moistness, subtle sweetness, and that unmistakable pumpkin flavor without overpowering the spices.
How to Make Pumpkin Spice Cutout Cookies Recipe
Step 1: Combine Your Dry Ingredients
Start by whisking together the all-purpose flour, baking powder, cinnamon, ginger, nutmeg, and allspice in a large bowl. This ensures your spices are evenly distributed and your cookies will have consistent flavor in every bite.
Step 2: Cream the Butter and Sugars
In the bowl of an electric mixer, beat the butter until it’s smooth and creamy. Add both the white and brown sugars and continue beating until the mixture is fluffy and well combined. This step is key to creating a light texture in your cookies.
Step 3: Add the Wet Ingredients
Beat in the egg, vanilla extract, and canned pumpkin puree. The pumpkin adds lovely moisture and a natural sweetness that complements the spices perfectly.
Step 4: Incorporate Dry Ingredients
Slowly add the flour and spice mixture to the wet ingredients while the mixer runs on low speed. Mix until the dough starts to come together, pulls away from the bowl, and forms a soft ball.
Step 5: Chill the Dough
Turn the dough out onto a lightly floured surface, knead in any loose bits, then divide it into two balls. Flatten each ball into a disk, wrap in plastic wrap or place in a sealed bag, and refrigerate for about 30 minutes. Chilling makes rolling the dough easier and prevents your cookies from spreading too much in the oven.
Step 6: Roll Out and Cut Shapes
Once chilled, roll your dough out on a floured surface to about 1/4 inch thickness. Grab your favorite cookie cutters and start pressing out shapes—this recipe is perfect for seasonal motifs like leaves, pumpkins, or classic stars.
Step 7: Bake to Perfection
Arrange your cutouts on an ungreased baking sheet and bake in a preheated 350°F oven for 9 to 11 minutes, adjusting for the size of your cookies. The edges should be firm but not browned, keeping the soft, tender crumb inside.
How to Serve Pumpkin Spice Cutout Cookies Recipe
Garnishes
Consider dusting your cookies lightly with powdered sugar for a snowy effect, or drizzle a bit of vanilla glaze to add a sweet, tangy contrast to the warm spices. Sprinkling crushed candied ginger or chopped nuts on top before baking can also add a delightful texture and flavor boost.
Side Dishes
These cookies are heavenly paired with a warm drink. Try a cup of spiced chai, hot apple cider, or even your favorite pumpkin latte. For an extra special treat, serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to create a cozy dessert experience.
Creative Ways to Present
Make your Pumpkin Spice Cutout Cookies Recipe shine by arranging them on a festive platter surrounded by autumn leaves, cinnamon sticks, and small pumpkins for a charming fall centerpiece. Packaging them in a decorative tin or cellophane bag with a ribbon also makes for a thoughtful homemade gift everyone will adore.
Make Ahead and Storage
Storing Leftovers
Place leftover cookies in an airtight container at room temperature to keep them soft and flavorful for up to one week. Adding a slice of bread to the container can help maintain their moisture balance.
Freezing
You can freeze baked cookies by layering them between sheets of parchment paper inside a freezer-safe container. They freeze beautifully for up to three months. Just thaw at room temperature before serving to enjoy their fresh-baked taste.
Reheating
Warm your cookies for just a few seconds in the microwave or pop them in a low oven to bring back that fresh-from-the-oven softness. This is especially delightful if your cookies have been chilled or slightly hardened during storage.
FAQs
Can I substitute the canned pumpkin puree with fresh pumpkin?
Yes! Fresh pumpkin puree works well, but be sure to cook and strain it to remove excess moisture so your dough doesn’t become too wet. This will help maintain the perfect consistency for cutout cookies.
What if I don’t have all the individual spices listed?
If you’re short on spices, a pre-made pumpkin pie spice blend is a fantastic substitute as it contains cinnamon, nutmeg, ginger, and allspice. Use about 2 teaspoons of the blend to replace all the individual spices in this recipe.
How thick should I roll the dough for cutouts?
Rolling the dough to about 1/4 inch thickness strikes the perfect balance between sturdiness for shaping and tenderness in the baked cookie. Thinner dough may be too fragile and thicker dough could result in doughy centers.
Can I decorate the cookies with icing?
Absolutely! Royal icing or a simple powdered sugar glaze works beautifully on these cookies. The warm flavors and firm texture make them ideal candidates for festive decorating without losing their signature softness.
Is there a vegan version of this Pumpkin Spice Cutout Cookies Recipe?
You can make vegan substitutes by using plant-based butter, a flax egg or chia egg in place of the egg, and ensuring sugar and vanilla extract are vegan-friendly. Keep in mind texture and moisture levels might vary slightly.
Final Thoughts
There’s something truly special about baking and sharing a batch of Pumpkin Spice Cutout Cookies Recipe that fills your home with an inviting aroma and brightens the season. These cookies are not only delicious but also wonderfully versatile, making every bite feel like a cozy hug. I encourage you to dive in, roll out those shapes, and enjoy the simple pleasure of pumpkin spice joy with your family and friends.
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Print
Pumpkin Spice Cutout Cookies Recipe
- Total Time: 40 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delight in the warm, cozy flavors of these Pumpkin Spice Cutout Cookies. Perfectly spiced with cinnamon, ginger, nutmeg, and allspice, these buttery cookies are infused with pumpkin puree for a moist, tender texture. Ideal for fall gatherings or holiday baking, they can be shaped into festive cutouts and baked to golden perfection in under 15 minutes.
Ingredients
Dry Ingredients
- 3 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon freshly grated nutmeg
- 1/4 teaspoon allspice
Wet Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 2/3 cup granulated white sugar
- 1/3 cup brown sugar (light or dark)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup canned pumpkin puree
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all purpose flour, baking powder, cinnamon, ground ginger, freshly grated nutmeg, and allspice until well mixed.
- Cream Butter and Sugars: In the bowl of an electric mixer, beat the softened butter until smooth. Add granulated and brown sugars and continue beating until the mixture is fully combined and fluffy.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and pumpkin puree until combined and smooth.
- Scrape Down Sides: Using a spatula, scrape down the sides of the mixing bowl to ensure all ingredients are incorporated evenly.
- Incorporate Dry Ingredients: Set the mixer to low speed and gradually add the dry flour-spice mixture to the wet ingredients, mixing slowly.
- Form Dough: Mix until the dough begins to come together, pulling away from the sides of the bowl and forming a ball.
- Chill Dough: Turn the dough out onto a clean surface and knead in any remaining bits. Divide into two large balls, flatten into disks, wrap each in plastic wrap or place in a plastic bag, and refrigerate for about 30 minutes.
- Roll and Cut Shapes: Once chilled, roll out the dough onto a lightly floured surface to your desired thickness. Use cookie cutters to cut out shapes.
- Bake Cookies: Arrange cutouts on ungreased baking sheets and bake in a preheated 350°F (175°C) oven for 9 to 11 minutes depending on cookie size, until edges are lightly golden.
Notes
- For best flavor, use freshly grated nutmeg instead of pre-ground.
- Chilling the dough helps prevent spreading and makes cutting shapes easier.
- If you don’t have canned pumpkin puree, substitute with homemade pumpkin puree or mashed cooked sweet potato.
- Allow cookies to cool on a wire rack after baking to maintain crisp edges.
- Store in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
