If you’re a fan of the cozy flavors of fall and love getting creative in the kitchen, you’ve got to try this Pumpkin Spice Cutouts Recipe. These cookies are soft, warmly spiced, and decorated just like little pumpkins—perfect for Thanksgiving or any autumn day when you want a sweet, comforting treat. I absolutely love how these cookies come out tender and full of that nostalgic pumpkin spice magic. Stick with me, and I’ll walk you through everything so you get perfect cutouts every time.
Why You’ll Love This Recipe
- Perfect Fall Flavor: The blend of cinnamon, ginger, and pumpkin pie mix gives you all those pumpkin spice vibes in every bite.
- Soft, Yet Rollable Dough: It’s easy to work with and holds its shape well so your cutouts look amazing.
- Customizable Icing: You can make these cookies as simple or as fancy as you like—with vibrant colored icing or just classic white.
- A Family Favorite: My family goes crazy for these every fall, and I know yours will too.
Ingredients You’ll Need
The ingredients are simple and staple pantry items that come together for the perfect pumpkin spice cutout cookie. I often keep canned pumpkin pie mix on hand during the fall, which adds real depth and ease. Pro tip: use shortening in the dough to help the cookies keep their shape without spreading too much.
- Shortening: Gives the dough structure and keeps the cookies from spreading too thin.
- Sugar: For just the right sweetness and a bit of crunch.
- Canned pumpkin pie mix: Adds pumpkin flavor and moisture, so don’t substitute plain pumpkin—it won’t have the same spice combo.
- Molasses: That deep, rich flavor that plays beautifully with the spices.
- All-purpose flour: The base that holds everything together.
- Baking soda and baking powder: For just enough rise without cakiness.
- Ground ginger and ground cinnamon: The heart of the pumpkin spice flavor profile.
- Salt: Balances the sweetness and enhances the spices.
- Confectioners’ sugar: For smooth, easy-to-spread icing.
- Butter (softened): Adds richness and creaminess to your frosting.
- 2% Milk: To thin out the icing to spreading consistency.
- Food coloring (optional): If you want to get creative with decorating your cutouts.
Variations
I love tweaking this Pumpkin Spice Cutouts Recipe depending on the occasion or my mood. You can keep it simple or play around with dietary swaps—because who says fall cookies can’t be flexible?
- Gluten-Free: I’ve swapped in a 1-to-1 gluten-free baking flour blend, and it worked beautifully, just watch the dough as sometimes it needs a smidge more moisture.
- Vegan: Try coconut oil instead of shortening and a flax egg instead of butter in the icing—your vegan friends will never guess!
- Spice Boost: Like extra warmth? Add a pinch of nutmeg or cloves for a spicier cookie that still stays balanced.
- Decorative Fun: Use royal icing or sprinkles for holidays like Halloween or Thanksgiving to make the cutouts the centerpiece of your dessert table.
How to Make Pumpkin Spice Cutouts Recipe
Step 1: Cream the Base
Start by creaming together the shortening and sugar. This takes about 5 to 7 minutes until the mixture is light and fluffy. Trust me, this step makes the cookies tender and helps them bake evenly. Then stir in the canned pumpkin pie mix and molasses until everything is beautifully combined. The wet mixture will smell incredible—a little like fall rolled into a bowl!
Step 2: Mix the Dry Ingredients and Combine
Whisk together all your dry spices and leaveners—flour, baking soda, baking powder, salt, ground ginger, and cinnamon—in a separate bowl. Gradually add this dry mix into the creamed pumpkin mixture. The dough will get thick but manageable. I like dividing it in half and shaping each into a disk—makes rolling out later way easier. Don’t skip refrigerating the dough for a few hours; this firm-up is key to those lovely cutout shapes.
Step 3: Roll, Cut, and Bake
Preheat your oven to 375°F. On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Grab your favorite 2.5-inch pumpkin-shaped cookie cutter to keep it thematic—you’ll feel like a kid again! Place cutouts about 2 inches apart on greased baking sheets. Bake for 8 to 10 minutes, just until the edges are firm but the centers stay tender. Let the cookies cool completely on a wire rack before decorating.
Step 4: Whip Up the Icing and Decorate
Beat the confectioners’ sugar with softened butter and just enough milk to get that perfect spreading consistency. If you want to get festive, add some food coloring—orange, green, whatever suits your vibe! I love using a piping bag or even a plastic sandwich bag with a corner snipped off to decorate. The icing dries a little firm but stays soft enough to enjoy that tender cookie underneath.
Pro Tips for Making Pumpkin Spice Cutouts Recipe
- Chill Twice: I always refrigerate the dough twice—once before rolling and if it warms up during cutting, chill again. It keeps the shapes sharp without sticky dough struggles.
- Don’t Overbake: The cookies firm up as they cool, so pull them from the oven as soon as edges look set—this prevents dry, crumbly cookies.
- Stick to Pumpkin Pie Mix: I tried plain pumpkin once, but it just didn’t have the same spice depth. The premixed pumpkin pie mix saves you adding a bunch of extra spices.
- Use Softened Butter for Icing: Too cold and it won’t mix well; too warm and your icing will be runny—aim for room temperature.
How to Serve Pumpkin Spice Cutouts Recipe
Garnishes
I usually keep it classic with smooth white icing and a simple green “stem” piped on top, but sprinkles or edible glitter add a whimsical touch that kids adore. Some cinnamon dust or tiny candy eyes are fun too if you’re throwing a Halloween party—these cookies really shine with a touch of personality!
Side Dishes
These cookies pair wonderfully with a warm mug of chai tea or pumpkin spice latte. I’ve also served them alongside savory gatherings, like roasted turkey or autumn soup, for a sweet finishing bite. Pro tip: a drizzle of caramel sauce on the side can be a fun, decadent addition for dessert tables.
Creative Ways to Present
I love stacking these cookies on a rustic wooden tray, sprinkled with autumn leaves and mini pumpkins for parties. Wrapping a few in parchment with a ribbon makes gorgeous hostess gifts. For kids, I’ve set up a decorating station with bowls of colored icing and toppings—this recipe holds up well to all the finger painting fun!
Make Ahead and Storage
Storing Leftovers
Store your cooled, decorated cookies in an airtight container at room temperature. They stay soft and delicious for about 5 days—though I warn you, they rarely last that long in my house! Layer them between parchment paper to prevent sticking.
Freezing
You can freeze the unbaked dough disks wrapped tightly in plastic wrap for up to 3 months. When ready, thaw overnight in the fridge before rolling out. I’ve also frozen baked cookies (without icing) in a sealed bag—just thaw and decorate fresh for best results.
Reheating
These cookies don’t need reheating, but if you like a slight warm touch, pop them in the microwave for 8-10 seconds or in a low oven (300°F) for a few minutes. It revives that fresh-baked softness without melting your beautiful icing.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin pie mix?
Fresh pumpkin won’t work as well here because pumpkin pie mix includes spices and sweeteners that give the dough its signature flavor and moisture. If you only have fresh pumpkin, you’d need to add cinnamon, ginger, and sugar separately, which can complicate balancing the dough.
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Why do these cookies need shortening instead of all butter?
Shortening keeps the dough from spreading too much in the oven, which is important for cutouts to hold their shape. Butter adds flavor but can make cookies spread and lose sharp edges. You could experiment with part butter, part shortening for flavor and structure.
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How long should I chill the dough before rolling?
Refrigerate for at least several hours, ideally overnight. Chilling firms up the dough so it’s easier to roll and cut. If it feels soft or sticky while working, pop it back in the fridge for 15-20 minutes.
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What’s the best way to decorate these cookies?
The simple buttercream icing in this recipe is perfect for spreading or piping. You can add food coloring to customize. Try piping tiny stems, vines, or even jack-o’-lantern faces for fun. If you want more precision and drying time, royal icing is an option but requires extra ingredients.
Final Thoughts
Honestly, this Pumpkin Spice Cutouts Recipe holds a special place in my heart because it captures everything I love about autumn in one bite—cozy spices, soft pumpkin goodness, and festive cutout shapes that everyone smiles at. Whether you’re a cookie decorating pro or just looking for a fun fall project, these turn out beautifully and will quickly become a seasonal tradition. I hope you enjoy making them as much as I do—trust me, you’re going to want to bake these again and again.
Print
Pumpkin Spice Cutouts Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (+ refrigeration time)
- Yield: About 3 dozen cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the cozy flavors of fall with these Pumpkin Spice Cutouts, soft yet firm cookies infused with pumpkin pie mix and warm spices like cinnamon and ginger. Perfectly sweetened with molasses and sugar, these cutouts are ideal for holiday decorating fun with a smooth, creamy icing that can be tinted to your liking.
Ingredients
Cookie Dough
- 1/2 cup shortening
- 3/4 cup sugar
- 1/2 cup canned pumpkin pie mix
- 1/4 cup molasses
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Icing
- 4 cups confectioners’ sugar
- 1/3 cup butter, softened
- 3 to 4 tablespoons 2% milk
- Food coloring, optional
Instructions
- Cream the fat and sugar: In a large mixing bowl, cream together the shortening and sugar until the mixture is light and fluffy, which should take about 5 to 7 minutes. This step helps incorporate air for a tender cookie texture.
- Add pumpkin and molasses: Beat in the canned pumpkin pie mix followed by the molasses until fully combined, infusing the dough with rich, autumnal flavors.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, baking powder, and salt to ensure even distribution of leavening agents and spices.
- Mix dry and wet ingredients: Gradually beat the dry ingredient mixture into the creamed pumpkin mixture until well blended and forming a dough.
- Chill the dough: Divide the dough in half and shape each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for several hours or until firm enough to roll out, which helps prevent spreading during baking.
- Preheat the oven: Set the oven temperature to 375°F (190°C) to prepare for baking the cookies.
- Roll and cut the dough: On a lightly floured surface, roll each portion of chilled dough to about 1/4 inch thickness. Use a floured 2-1/2-inch pumpkin-shaped cookie cutter to cut out shapes.
- Arrange and bake: Place the cut cookies about 2 inches apart on greased baking sheets. Bake in the preheated oven for 8 to 10 minutes, or until the edges are firm and cookies are set.
- Cool: Transfer baked cookies to wire racks to cool completely before icing.
- Prepare the icing: In a mixing bowl, beat the confectioners’ sugar with softened butter and 3 to 4 tablespoons of 2% milk until reaching smooth spreading consistency. Add food coloring as desired to decorate the cookies.
- Decorate: Spread or pipe the icing onto cooled cookies and allow it to set before serving or storing.
Notes
- Chilling the dough is crucial for easy handling and maintaining cookie shape during baking.
- For a stronger pumpkin flavor, use pumpkin puree instead of canned pumpkin pie mix, but adjust spices accordingly.
- Use parchment paper or silicone baking mats to avoid greasing sheets if preferred for easier cleanup.
- Let cookies cool completely before icing to prevent melting of the frosting.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 7mg
