Pumpkin Spice Cut-Out Cookies
These pumpkin spice cut-out cookies are soft in the center, lightly crisp around the edges, and coated in a sparkling layer of cinnamon-sugar. Made with real pumpkin purée, warm cinnamon, and pumpkin pie spice, they capture the cozy flavors of fall in every bite. Easy to roll and cut into festive shapes, these cookies hold their form beautifully, making them a seasonal favorite for autumn gatherings, holiday baking, and homemade gifts.
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.