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
Scale
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
