If you’re craving a perfect blend of cozy autumn flavors and delightful sweetness, these Pumpkin Spice Cutouts: A Fall Favorite Recipe will quickly become your go-to treat. Soft, tender cookies infused with the warm spices of cinnamon, nutmeg, ginger, and cloves, complemented by the rich creaminess of pumpkin puree, create a taste that feels like a hug in every bite. The festive cutout shapes and a drizzle of vanilla glaze topped with seasonal sprinkles make these cookies as charming as they are delicious. Whether for a holiday gathering or simply to enjoy with a cup of tea as the leaves change, this recipe is an absolute must-try for anyone who loves the flavors of fall.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that come together beautifully to create a cookie every bit as flavorful as it is inviting. Each ingredient plays a crucial role, from the all-purpose flour providing structure, to the pumpkin puree adding moisture and autumnal flavor, right down to the blend of warming spices that make these cutouts so memorable.
- 2 1/2 cups all-purpose flour: The foundation for a tender yet sturdy cookie dough that holds its shapes well.
- 1 teaspoon baking powder: Helps the cookies lift and achieve a light texture.
- 1/2 teaspoon baking soda: Works with the acidic pumpkin to support the cookie’s rise.
- 1/4 teaspoon salt: Balances sweetness and enhances overall flavor.
- 1 teaspoon ground cinnamon: The star spice that screams fall and brings warmth to each bite.
- 1/2 teaspoon ground nutmeg: Adds a subtle nutty complexity that complements the pumpkin.
- 1/4 teaspoon ground ginger: Gives a gentle zing and depth to your spice mix.
- 1/4 teaspoon ground cloves: Small but mighty, introducing a pungent aromatic note.
- 1/2 cup unsalted butter, softened: Provides richness and tenderness.
- 1/2 cup granulated sugar: Adds sweetness and helps with the cookies’ texture.
- 1/2 cup brown sugar, packed: Brings a hint of molasses for moisture and chewiness.
- 1/2 cup pumpkin puree: The heart of the recipe, infusing flavor, color, and moisture.
- 1 large egg: Binds ingredients and helps with structure.
- 1 teaspoon vanilla extract: Rounds out the flavors with sweet, floral notes.
- 1 cup powdered sugar: For that luscious glaze that adds sweetness and visual appeal.
- 2-3 tablespoons milk: Thins the glaze to a perfect consistency for drizzling.
- 1/2 teaspoon vanilla extract (for glaze): Enhances the glaze with a lovely vanilla aroma.
- Orange and black sprinkles (optional): Festive finishing touch to celebrate fall and Halloween vibes.
How to Make Pumpkin Spice Cutouts: A Fall Favorite Recipe
Step 1: Preparing Your Oven and Tools
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This prep work ensures your cookies bake evenly without sticking, making cleanup easier and your kitchen stress-free.
Step 2: Mixing the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Combining these upfront helps distribute those irresistible fall spices evenly throughout the dough, ensuring every cookie bursts with flavor.
Step 3: Creaming Butter and Sugars
In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. This step introduces air into your dough, contributing to the pleasantly soft texture of your Pumpkin Spice Cutouts: A Fall Favorite Recipe.
Step 4: Adding Pumpkin, Egg, and Vanilla
Next, blend in the pumpkin puree, egg, and vanilla extract. The pumpkin adds moisture and natural sweetness, while the egg and vanilla lend structure and rich aroma. Beat everything together until smooth and fully combined.
Step 5: Incorporating the Dry Ingredients
Gradually fold in your spiced flour mix to the wet ingredients, stirring gently until just combined. Avoid overmixing here to keep the cookies tender—this is where the magic of a perfect texture happens.
Step 6: Rolling and Cutting the Dough
On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Using pumpkin-shaped cookie cutters, cut your dough into festive shapes and arrange them on the prepared baking sheets, spaced just right for even baking.
Step 7: Baking to Perfection
Bake the cookies for 10-12 minutes or until the edges turn lightly golden. Let them rest on the baking sheets for about 5 minutes before transferring to a wire rack. This resting period helps them firm up slightly and makes handling easier.
Step 8: Making the Vanilla Glaze
Whisk powdered sugar, milk, and vanilla extract together until smooth and creamy. This quick glaze adds a luscious finish that pairs beautifully with the spices and pumpkin flavor.
Step 9: Decorating Your Pumpkin Spice Cutouts: A Fall Favorite Recipe
Once your cookies have cooled completely, drizzle or spread the glaze over them. Sprinkle orange and black sprinkles on top if you like, giving your cookies a festive look that’s perfect for autumn celebrations. Allow the glaze to set before serving or storing.
How to Serve Pumpkin Spice Cutouts: A Fall Favorite Recipe
Garnishes
While these cutouts shine glazed and sprinkled, a light dusting of cinnamon sugar or a handful of crushed toasted pecans can add an extra layer of texture and seasonal flavor. Fresh herbs like rosemary aren’t traditional but offer a fragrant contrast if you’re feeling adventurous.
Side Dishes
Pair your cookies with a warm cup of chai tea, rich coffee, or classic hot apple cider. The spicy warmth of the drinks complements the cookies perfectly. For a brunch or dessert spread, they also pair well alongside creamy pumpkin cheesecake or a cinnamon-spiced latte.
Creative Ways to Present
Display your Pumpkin Spice Cutouts: A Fall Favorite Recipe on a rustic wooden board or a festive fall-patterned platter. Wrap a few in cellophane tied with a twine bow for lovely homemade gifts. You can even layer them with wax paper in a glass jar to create an inviting centerpiece that guests can nibble on throughout the day.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and flavorful for up to five days, making it easy to enjoy a taste of fall anytime you want.
Freezing
If you want to make these cutouts ahead of time, you can freeze the baked and cooled cookies. Lay them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or bag. They’ll last for up to three months and thaw beautifully when brought back to room temperature.
Reheating
When you’re ready to enjoy frozen cookies, let them thaw at room temperature and, if desired, warm them slightly in a microwave for about 10 seconds to revive that freshly baked feel. The glaze remains deliciously intact with this gentle reheating.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly in this recipe and ensures a consistent texture and flavor. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
Are these cookies gluten-free?
This recipe uses all-purpose flour, so as written, it’s not gluten-free. However, you can experiment with a gluten-free flour blend designed for baking—just keep in mind that results may vary slightly in texture.
How do I prevent the cookies from spreading too much while baking?
Chilling the dough for at least 30 minutes before rolling and cutting helps minimize spreading. Also, be sure not to overwork the dough, and keep the oven temperature accurate for the best shape retention.
What’s the best way to roll out the dough?
Lightly flour your rolling surface and rolling pin to prevent sticking, but don’t use too much flour or the dough can dry out. Roll the dough evenly to about 1/4-inch thickness for perfect baked cookies.
Can I substitute the glaze with cream cheese frosting?
You can! A light cream cheese frosting would add tangy richness and complements the pumpkin nicely. Just pipe or spread it on cooled cookies and garnish with a sprinkle of spices or chopped nuts for extra flair.
Final Thoughts
Making these Pumpkin Spice Cutouts: A Fall Favorite Recipe is like inviting the essence of autumn straight into your kitchen. With every bite, you’ll savor cozy warmth, festive charm, and pure comfort. Whether you’re baking for friends, family, or just treating yourself, these cookies remind us why fall truly is the most delicious season. So don’t wait—grab your pumpkin-spiced ingredients and get baking today!
Print
Pumpkin Spice Cutouts: A Fall Favorite Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pumpkin Spice Cutouts are a delightful fall treat featuring soft, spiced pumpkin cookies cut into festive shapes. These cookies combine warm spices like cinnamon, nutmeg, and cloves with rich pumpkin puree to create a perfect seasonal flavor. Topped with a smooth vanilla glaze and optional festive sprinkles, they are ideal for autumn celebrations and cozy gatherings.
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
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Optional Decoration
- Orange and black sprinkles
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined. Set aside.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
- Add Pumpkin Mixture: Add pumpkin puree, egg, and vanilla extract to the creamed mixture and beat until everything is well combined, creating a smooth batter.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing the dough.
- Roll Dough and Cut Shapes: On a lightly floured surface, roll out the dough to about a 1/4-inch thickness. Use pumpkin-shaped cookie cutters to cut the dough into shapes and arrange them neatly on the prepared baking sheets.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn a light golden brown. Remove from oven and let cookies cool on the baking sheets for 5 minutes.
- Cool Completely: Transfer the cookies to a wire rack and allow them to cool fully before icing.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, milk (start with 2 tablespoons and add more if needed), and vanilla extract until smooth and creamy.
- Glaze and Decorate: Drizzle or spread the glaze over the cooled cookies. Add orange and black sprinkles on top if desired for a festive touch.
- Set Glaze: Allow the glaze to set completely before serving or storing the cookies in an airtight container to maintain freshness.
Notes
- Be careful not to overmix the dough to keep the cookies tender.
- Rolling the dough to an even thickness ensures uniform baking.
- The glaze consistency can be adjusted with more milk for a thinner glaze or more powdered sugar for thicker.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a stronger spice flavor, increase cinnamon and nutmeg slightly.
