These pumpkin spice cut-out cookies capture everything irresistible about fall baking: warm spices, golden edges, and a sugar-crusted crunch that gives way to a tender, pumpkin-rich center. The dough rolls out beautifully, holding its shape while still staying soft in the middle. Coated in a sparkling layer of cinnamon-sugar and finished with an optional vanilla glaze, these cookies are the kind you’ll want to bring out for crisp afternoons, festive gatherings, or just to fill your kitchen with the scent of autumn.
The Flavor That Defines These Cookies
The standout element here is the blend of pumpkin purée and warming spices. The purée brings moisture and a subtle earthy sweetness that balances the sugar, while cinnamon and pumpkin pie spice create a bold, cozy flavor. Unlike cookies that simply rely on extract or spice, this recipe integrates actual pumpkin, making each bite soft and fragrant with seasonal character.
The sugar coating adds another dimension: crunchy, caramelized edges that contrast the tender centers. And for those who love a little extra sweetness, the drizzle of glaze makes them look bakery-ready without being overly heavy.
Ingredients That Make the Difference
A few small details in the ingredient list shape the final result:
- Melted butter: Instead of creaming softened butter, melted butter gives the dough a slightly denser texture that pairs beautifully with pumpkin.
- Brown sugar: Provides molasses depth and a hint of chewiness that granulated sugar alone can’t deliver.
- Pumpkin purée: Unsweetened is essential here. Canned pie filling would overwhelm with sweetness and alter the texture.
- Spices: The recipe already balances cinnamon and pumpkin pie spice, but a touch of nutmeg or cardamom can bring extra warmth.
- Cinnamon-sugar coating: Rolling the cookies before baking ensures that the flavor is baked in rather than sprinkled on top afterward.
Rolling and Cutting Like a Pro
Cut-out cookies can be temperamental, but this dough is designed to stay workable. The trick is to chill the dough for at least an hour before rolling. This keeps the butter firm, preventing the cookies from spreading in the oven.
When rolling, sandwich the dough between two sheets of parchment. This eliminates sticking and saves on extra flour, which can toughen cookies if overused. Aim for a uniform ¼-inch thickness to ensure even baking.
Pumpkin-shaped cutters bring out the autumn theme, but any seasonal shape—leaves, acorns, or even simple rounds—works well. Just remember that thinner or smaller shapes may bake a minute faster.
Baking for the Perfect Texture
Baking time is key to tailoring the cookies to your taste. At around 10 minutes, you’ll get softer, slightly cakier centers. Pushing closer to 12–13 minutes gives crisp edges with a firmer bite. Pull them from the oven when the edges look set but the centers still appear slightly underdone—residual heat will finish the job as they cool on the tray.
If your kitchen runs warm, an additional 10 minutes of chilling after cutting helps lock the shapes in place. This prevents spreading, keeping the edges sharp and defined.
Variations and Substitutions
While the base recipe is well balanced, there’s plenty of room to make it your own:
- Whole wheat flour: Swap in half whole wheat for a nuttier, heartier cookie.
- Gluten-free: Use a cup-for-cup gluten-free flour blend to keep the dough workable.
- Spice mix: Replace pumpkin pie spice with chai spice for a more peppery, aromatic variation.
- Sugar swap: Coconut sugar can replace brown sugar for a deeper caramel flavor.
- Dairy-free: Melted coconut oil or vegan butter makes the dough plant-based without altering texture too much.
Glaze or No Glaze?
The optional glaze is simple—just powdered sugar, milk, and vanilla—but it transforms the cookies into something closer to a festive dessert. It also helps highlight decorative shapes if you’re serving them at a gathering.
For a more dramatic finish, you can tint the glaze with natural food coloring, using orange for pumpkins or golden yellow for leaves. Alternatively, drizzle dark chocolate instead of glaze for a less sweet, richer topping.
Storage and Make-Ahead Tips
These cookies keep well at room temperature in an airtight container for 3–4 days. The sugar coating helps them stay crisp, while the pumpkin keeps the centers from drying out. If you’ve added glaze, let it fully set before stacking to avoid smudges.
For longer storage, freeze the unbaked cut-outs on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen, adding a minute or two to the bake time. The dough itself can also be refrigerated for up to three days before rolling.
Serving Suggestions
These cookies shine as an afternoon treat with coffee or tea, especially something spiced like chai. On a dessert table, they sit beautifully alongside apple pie, caramel tarts, or other autumn favorites. For gatherings, consider baking them slightly smaller and serving with a dipping glaze on the side.
If gifting, wrap them in clear bags tied with twine or ribbon—the sugar coating sparkles in the light, making them as pretty as they are delicious.
Troubleshooting Common Issues
- Cookies spread too much: The dough wasn’t chilled long enough, or too much flour was added during rolling.
- Edges are tough: Overworking the dough can develop gluten; mix only until combined.
- Flavor feels flat: Double-check your spices—old ground cinnamon and pumpkin pie spice lose potency quickly. Use freshly opened jars for the boldest taste.
- Dough too sticky to roll: Chill longer or dust parchment lightly with flour. The pumpkin adds moisture, so it’s normal for the dough to be softer than classic sugar cookie dough.
A tray of these pumpkin spice cut-out cookies delivers not only rich flavor but also the joy of baking something seasonal, fragrant, and visually inviting. If your kitchen needs a dose of autumn warmth, this is the recipe to bring it. Once you’ve made them, it’s hard not to imagine a tin of these cookies becoming part of your yearly fall traditions.
Pumpkin Spice Cut-Out Cookies
Ingredients
Cookie Dough
- 1 ½ cups all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- 2 ½ tsp ground cinnamon divided
- 1 ½ tsp pumpkin pie spice divided
- ½ cup unsalted butter melted and cooled
- ¼ cup brown sugar packed
- 1 cup granulated sugar divided
- ¼ tsp vanilla extract
- 6 tbsp pumpkin purée unsweetened
Cinnamon Sugar Coating
- ½ cup granulated sugar from above
- ½ tsp ground cinnamon
- ½ tsp pumpkin pie spice
Optional Glaze
- ½ cup powdered sugar
- 1-2 tbsp milk or cream
- 1 dash vanilla extract
Instructions
Prepare the Dough
- In a large bowl, whisk together flour, salt, baking powder, baking soda, 2 tsp cinnamon, and 1 tsp pumpkin pie spice.
- In a separate bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar until smooth. Stir in vanilla extract and pumpkin purée.
- Add the wet mixture to the dry ingredients. Mix with a spatula until a soft dough forms. Cover and refrigerate for at least 1 hour, or up to 3 days.
Make the Coating
- In a shallow dish, combine remaining 1/2 cup sugar, 1/2 tsp cinnamon, and 1/2 tsp pumpkin pie spice. Set aside.
Shape the Cookies
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
- Roll dough between two sheets of lightly floured parchment paper to 1/4 inch thickness.
- Cut cookies with a pumpkin-shaped cutter. Gently press tops into cinnamon-sugar mixture before placing on baking sheets.
Bake
- Arrange cookies 1–2 inches apart. Bake for 10–12 minutes, until edges are set but centers look slightly soft.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Optional Glaze
- Whisk powdered sugar, milk or cream, and vanilla until smooth. Drizzle over cooled cookies if desired.
Notes
- If your kitchen is warm, chill cut-out cookies on the baking sheet for 10 minutes before baking to prevent spreading.
- Add a pinch of nutmeg or cardamom for an extra layer of flavor.
- For softer cookies, bake for 9 minutes. For crispier edges, bake for 12–13 minutes.
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