How to Make Pumpkin Spice Cookies: Cut Out Recipe
Use a pumpkin shaped cookie cutter and this recipe for the perfect pumpkin spice cookies. Cut out, bake, and decorate for a special fall treat.
More fun pumpkin recipes to try: Pumpkin Pie Cookies, Pumpkin Cupcakes, and a Pumpkin Bundt Cake.
As the leaves turn and the air becomes crisp, there’s nothing quite like the aroma of pumpkin spice wafting through your home. These Pumpkin Spice Decorated Cookies are the perfect way to embrace the flavors of fall. Shaped like pumpkins and topped with colorful buttercream frosting, these cookies are not only delicious but also visually stunning, making them a great addition to any autumn celebration. Whether you’re hosting a Halloween party, celebrating Thanksgiving, or just enjoying a cozy fall day indoors, these cookies will add a festive touch to your table.
Why You’ll Love This Recipe
A Taste of Autumn
The moment you bite into these Pumpkin Spice Decorated Cookies, you’ll be transported to a world of cozy fall flavors. The combination of warm spices like cinnamon, nutmeg, and cloves, all wrapped up in a buttery sugar cookie, is simply irresistible. These cookies capture the essence of autumn in every bite, making them a perfect treat for the season. Plus, the addition of pumpkin pie spice gives these cookies a depth of flavor that’s both comforting and familiar, evoking memories of pumpkin pie and spiced lattes.
Fun and Creative
Not only are these cookies delicious, but they’re also a joy to make and decorate. With their pumpkin shape and colorful buttercream frosting, these cookies are a fun way to express your creativity. Whether you’re decorating them with family, friends, or even on your own, the process is just as enjoyable as the result. You can customize the colors and designs to match your style or event, making them versatile enough for any occasion. The best part? You don’t have to be a professional baker to achieve beautiful results—just follow the simple steps, and you’ll have a batch of cookies that look as good as they taste.
Ingredients
For the Cookies:
- Sugar
- Unsalted butter, softened
- Vanilla extract
- Pumpkin pie spice
- Egg
- Flour
For the Frosting:
- Unsalted butter, softened
- Salt
- Vanilla extract
- Milk
- Powdered sugar
How to Make Pumpkin Spice Cookies
Making the Cookie Dough
Start by preparing your kitchen workspace. Preheat your oven and get your baking sheets ready by lining them with parchment paper or giving them a quick spray with non-stick cooking spray.
In the bowl of your stand mixer, combine softened butter and sugar, and mix until you have a smooth, creamy consistency.
Next, add in the pumpkin pie spice, vanilla extract, and an egg, mixing well to fully incorporate these ingredients. The pumpkin pie spice is what gives these cookies their signature flavor, so make sure it’s evenly distributed throughout the dough.
Now, it’s time to add the flour. Pour the flour into the mixing bowl and switch from the whisk attachment to the paddle attachment. Mix on low speed until the dough comes together, pulling away from the sides of the bowl.
The dough should be soft but not sticky, making it easy to handle. Lightly flour a clean work surface, and roll out the dough to about ⅜ of an inch thick.
If needed, sprinkle a bit more flour on the surface and rolling pin to prevent sticking.
Once the dough is rolled out, use a pumpkin-shaped cookie cutter to cut out your cookies. Carefully transfer the cut-out shapes to your prepared baking sheets.
Baking and Decorating
Place the cookies in the oven and bake until the edges are just set and slightly golden. Keep an eye on them, as it’s easy to overbake these cookies, which would result in a dry, hard texture. You want them to be soft with a tender bite.
Once baked, remove the cookies from the oven and allow them to cool completely on a wire rack before moving on to decorating.
While the cookies are cooling, you can prepare the buttercream frosting. In the bowl of your stand mixer, combine softened butter, vanilla, and salt, and mix until smooth. Gradually add in powdered sugar, mixing on low speed until the frosting comes together.
To achieve the perfect consistency, add milk a tablespoon at a time until the frosting no longer looks dry. Increase the mixer speed to high and whip the frosting for about a minute until it’s light and fluffy.
Divide the frosting into four small bowls. The first bowl should have a small portion for the brown stems, while the remaining frosting is divided for the main pumpkin colors.
Tint each portion with your desired food coloring, using powdered, gel, or liquid food coloring to achieve vibrant hues. Transfer each color into a piping bag fitted with a star tip, and you’re ready to decorate.
Start with the stems by piping two small lines on each cookie to create the pumpkin stem.
For the pumpkin body, choose a color and begin piping from one corner, creating a zigzag pattern across the cookie until it’s fully covered in buttercream.
Repeat this process for all your cookies, using different colors to create a variety of pumpkin designs. Allow the frosting to set slightly before serving to ensure the buttercream holds its shape.
Variations to Try
Different Shapes and Themes
While the pumpkin shape is perfect for fall, this cookie dough can be adapted for any season or occasion. Use different cookie cutters to create shapes like leaves, acorns, or even turkeys for Thanksgiving. You can also use this recipe as a base for Christmas cookies, Valentine’s Day hearts, or any other themed treats. Just switch up the food coloring and decorations to match the occasion, and you’ll have a versatile cookie recipe that can be used year-round.
Spice it Up
If you love the flavor of pumpkin spice, consider adding a bit more to the dough or experimenting with other spices. A touch of ginger or a pinch of allspice can enhance the autumnal flavor profile.
For a different twist, you can also add a tablespoon of cocoa powder to the dough for a subtle chocolate flavor that pairs wonderfully with the pumpkin spice.
Another option is to incorporate finely chopped nuts, like pecans or walnuts, into the dough for added texture and a nutty flavor that complements the spices.
Alternative Frosting Flavors
While the buttercream frosting is a classic choice, there are plenty of other options to explore. Cream cheese frosting is a natural pairing with pumpkin spice, offering a tangy contrast to the sweet cookie.
For something a little different, try a maple-flavored frosting by adding a touch of maple extract to the buttercream. You can also experiment with a cinnamon frosting for an extra layer of spice, or even a chocolate ganache for a rich, decadent finish.
Storing and Making Ahead
Storing the Cookies
To keep your Pumpkin Spice Decorated Cookies fresh, store them in an airtight container at room temperature. If you plan to enjoy them within a few days, this is the best way to maintain their soft texture.
However, if you’re making them in advance or want to keep them longer, you can also freeze the cookies. Place them in a single layer in a freezer-safe container, and they’ll keep for up to three months. When you’re ready to enjoy them, simply let the cookies thaw at room temperature.
Making Ahead
These cookies are perfect for making ahead, especially if you’re preparing for a big event or holiday. You can make the dough a day or two in advance and store it in the refrigerator until you’re ready to roll out and bake the cookies. The dough will keep well in the fridge for up to three days, or you can freeze the dough for longer storage. Just make sure to wrap it tightly in plastic wrap and place it in a freezer bag. When you’re ready to bake, let the dough thaw slightly before rolling it out.
The frosting can also be made ahead of time. Prepare the buttercream and store it in the refrigerator for up to a week. Before using, bring the frosting to room temperature and give it a quick whip to restore its creamy texture. If you’re planning to decorate the cookies in advance, keep in mind that the buttercream will crust over time. To prevent this, store the decorated cookies flat in an airtight container, ensuring that they don’t stack and smudge the frosting. This will keep the cookies soft and the decorations intact until you’re ready to serve.
Common Questions About Pumpkin Spice Cookies
Can I use a different type of frosting for these cookies?
Yes, while buttercream is a popular choice for decorating cookies, you can certainly use other types of frosting. Royal icing is another great option, especially if you want a smooth, glossy finish. It dries harder than buttercream, making it ideal for cookies that need to be stacked or transported.
Cream cheese frosting is also a delicious alternative that pairs well with the pumpkin spice flavor. Just keep in mind that cream cheese frosting is softer and will need to be refrigerated.
What if I don’t have a pumpkin cookie cutter?
If you don’t have a pumpkin-shaped cookie cutter, you can use any other shape you like, or even cut the dough by hand. Circles, stars, or leaves can all work well with this recipe. You can also get creative and use a knife to carve out a simple pumpkin shape from a rolled-out dough. The decorating possibilities are endless, and you can still achieve a festive look without the exact cutter.
How can I make these cookies gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend you use is a one-to-one replacement for regular flour, as this will give you the best results in terms of texture and flavor. Most gluten-free blends already contain a binding agent like xanthan gum, which helps mimic the properties of gluten. If your blend doesn’t include it, you might want to add a small amount to help the dough hold together.
Can I add extras like chocolate chips or nuts to the dough?
Absolutely! Adding extras like chocolate chips, nuts, or even dried cranberries
Pumpkin Spice Cookies
Ingredients
For the cookies
- 1 c sugar
- 1 c unsalted butter softened
- 1 t vanilla
- 2 t pumpkin pie spice
- 1 egg
- 3 c flour
For the frosting
- 1 c unsalted butter softened
- 1 t salt
- 1 t vanilla
- 2-3 T milk
- 3 c powdered sugar
Instructions
- Preheat the oven to 350 degrees and prep your cookie sheets with parchment or spray with non-stick spray. Set aside.
- In the bowl of a stand mixer, combine the butter and sugar and cream until smooth.
- Add in the pumpkin pie spice, vanilla and egg – mix well.
- Pour in all of the flour and switch the whisk attachment to the paddle attachment. Mix on low speed until the cookie dough combines and pulls away from the sides of the bowl.
- Sprinkle a little bit of flour on a clean work surface and roll out until approximately ⅜ of an inch thick. Use more flour on your rolling pin and work surface when needed to prevent sticking.
- Cut out your desired shapes and transfer to the prepared baking sheet.
- Bake in the oven for 12 minutes. The edges should be set and very slightly starting to brown. It does not take much to overbake these at which point, they will be hard and dry. We want them just right with a soft bite! Allow to cool completely before decorating.
- To make the buttercream: In the bowl of a stand mixer, combine the softened butter, vanilla and salt.
- Add in the powdered sugar and mix on low speed for one minute. Add in a tablespoon of milk at a time just until the frosting no longer looks dry. Whip on high speed for one minute.
- Transfer the frosting to four small bowls. One bowl needs only about ¼ or less for the brown stems. The rest can be divided equally – yellow, orange and blue. Once you’ve tinted the color tones however you’d like, transfer each of the frostings to a piping bag fitted with a star tip.
- To decorate: Begin with the stem. Pipe two small lines just down the stem of the cookie.
- For the main body of the pumpkin, choose one color. We began at the upper left corner of the pumpkin – slowly and steadily pipe a continuous line from the upper left corner and zigzag back and forth across the cookie a few times until it is evenly covered in buttercream. Continue until all the cookies are decorated.
- This is a crusting buttercream – if allowed to set out, it will dry out and harden. We recommend storing them flat in an airtight container and not stacked until ready to serve if you want them super soft.
Notes
* We used powder food coloring, specifically Sugar Art, which is available online. You could also use gel or liquid and tint the buttercream however you see fit.
* This sugar cookie recipe is great as a go-to, no-spread cookie – save it for later!
* We roll out the dough to ⅜ of an inch thick. Any thinner (or thicker) will need to change the cook time.
* The buttercream is a crusting buttercream – if allowed to set out, it will dry out and harden. We recommend storing them flat in an airtight container and not stacked until ready to serve if you want them super soft.
More Pumpkin recipes to try:
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I'm Emily and I share my ideas to celebrate and create over at The Benson Street.