Delicious & Easy Pumpkin Spice Sugar Cookies: Your Ultimate Fall Baking Guide
Experience the warmth of autumn with these delightful pumpkin sugar cookies! This recipe transforms a classic favorite into a seasonal treat, infusing the dough with rich pumpkin puree and aromatic pumpkin pie spice. Perfect for cutting into charming shapes and decorating, these cookies are a must-bake for your fall celebrations.
As the leaves turn golden and the air crisps, there’s nothing quite like the comforting aroma of fall baking filling your home. These decorated pumpkin sugar cookies are an absolute triumph for the season, blending the beloved crisp edges and tender centers of traditional sugar cookies with the quintessential flavors of autumn. They offer a unique and festive twist on my go-to cut-out sugar cookie recipe, elevated by the addition of real pumpkin puree, a generous dose of pumpkin pie spice, and a hint of ground cinnamon. This combination creates a depth of flavor that is undeniably “fall” and utterly irresistible.
What truly sets these sugar cookies apart is their dual celebration of pumpkin: they are both deliciously pumpkin-flavored and charmingly pumpkin-shaped! While I opted for a specialized pumpkin cookie cutter to achieve their adorable form, don’t feel limited. You can easily use a simple round cookie cutter and let your creativity shine with vibrant orange icing to still capture that festive pumpkin spirit.
These spiced pumpkin cut-out cookies are an ideal addition to any fall gathering. Imagine them gracing your Thanksgiving dessert table, bringing a touch of homemade warmth to family feasts. They’re equally perfect for Halloween parties, delightful trick-or-treat alternatives, or simply as a cozy treat with a mug of hot cider on a chilly evening. The versatility extends to decoration too – feel free to unleash your inner artist with various icing techniques and colors to make each cookie a unique masterpiece!
Why You’ll Adore This Pumpkin Cookie Recipe
There are countless reasons to fall in love with these pumpkin sugar cookies. First, they perfectly capture the essence of autumn in every bite, offering a soft, spiced texture that melts in your mouth. Second, their cut-out nature makes them incredibly fun to decorate, providing a creative outlet for bakers of all ages. Whether you’re a seasoned decorator or a novice, the process is enjoyable and rewarding. Third, they are incredibly versatile for any fall occasion, from casual family gatherings to elaborate holiday celebrations. Finally, these cookies make wonderful homemade gifts, spreading joy and the taste of the season to friends and loved ones.
Essential Ingredients for Your Fall Sugar Cookies
Crafting these delectable pumpkin sugar cookies requires a blend of standard baking staples and a few seasonal additions that truly define their fall character. Let’s delve into the key ingredients you’ll need and why each one plays a vital role in achieving the perfect cookie.
- All-Purpose Flour: The foundation of our cookies, providing structure. Remember to spoon and level your flour for accuracy, as too much flour can lead to dry, tough cookies. This measurement technique ensures a tender crumb.
- Aromatic Spices: To simplify things and pack a punch of fall flavor, this recipe uses a blend of pumpkin pie spice along with an extra teaspoon of ground cinnamon. The pumpkin pie spice typically contains cinnamon, nutmeg, ginger, and cloves, while the additional cinnamon boosts that comforting, warm flavor. If you can’t find pre-made pumpkin pie spice or prefer a custom blend, I have an excellent recipe for homemade pumpkin pie spice that’s easy to whip up. Adjust the spice level to your preference for a milder or bolder taste.
- Unsalted Butter: You’ll need a full cup of unsalted butter, softened to room temperature. Using unsalted butter allows you to control the overall saltiness of the cookies. Softened butter is crucial for creaming effectively with the sugar, creating a light and airy base for your dough.
- Granulated Sugar: This provides the primary sweetness and contributes to the crisp edges and tender texture of the cookies. It also helps with the browning process during baking.
- Pure Pumpkin Puree: This is where the authentic pumpkin flavor comes from. It’s incredibly important to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. A critical step is blotting out excess moisture from the puree using paper towels. Pumpkin puree has a high water content, and failing to remove this moisture will result in a soft, sticky dough that’s difficult to roll and cookies that might be too cakey or spread too much. This simple step ensures your cookies hold their shape beautifully.
- Egg Yolks: The recipe calls for two large egg yolks. The extra fat from the yolks contributes significantly to the richness, tenderness, and golden hue of the cookies, enhancing their overall flavor and texture. Don’t discard those egg whites! You can save them for other delightful desserts like candied almonds, a light and airy angel food cake, or a silky Swiss meringue buttercream.
- Pure Vanilla Extract: I’ve added 2 teaspoons of pure vanilla extract to the cookie dough to ensure a well-rounded and complex flavor profile. Vanilla complements the pumpkin and spices beautifully, adding a subtle sweetness and depth.
- Baking Powder & Salt: Baking powder acts as a leavening agent, giving the cookies a slight lift and preventing them from becoming too dense. Salt balances the sweetness and enhances all the other flavors in the dough.
Crafting Your Perfect Pumpkin Sugar Cookies: A Step-by-Step Guide
Making these pumpkin sugar cookies is a delightful baking experience. Follow these detailed steps to ensure perfectly shaped, flavorful, and wonderfully textured cookies every time.
- Prepare the Dry Ingredients: In a medium-sized mixing bowl, combine the all-purpose flour, pumpkin pie spice, ground cinnamon, baking powder, and salt. Use a whisk to thoroughly blend these dry ingredients together. This ensures that the leavening agent and spices are evenly distributed throughout the dough, preventing pockets of unflavored or overly spiced areas. Set this mixture aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a handheld electric mixer), beat the softened unsalted butter until it’s smooth and creamy, about 1-2 minutes. Then, gradually add the granulated sugar and continue mixing for another 1 to 2 minutes. The mixture should become light, fluffy, and pale in color. This creaming process incorporates air into the butter and sugar, which is essential for giving the cookies their tender texture and helps them hold their shape.
- Blot Excess Moisture from Pumpkin Puree: This is a crucial step that you should not skip! Line a large plate or a baking sheet with several layers of paper towels. Scoop the pumpkin puree onto the paper towels and spread it out evenly. Place several more paper towels on top and gently press down to absorb as much excess moisture as possible. You may need to replace the paper towels once or twice until they no longer absorb significant liquid. Removing this moisture prevents your cookie dough from becoming too wet and ensures the cookies aren’t overly cakey, maintaining a perfect sugar cookie texture.
- Incorporate Wet Ingredients: Add the blotted pumpkin puree to the creamed butter and sugar mixture. Beat on low speed until it is fully incorporated, making sure to scrape down the sides of the bowl to ensure everything is well mixed. Next, add the egg yolks and pure vanilla extract, mixing until just combined. Be careful not to overmix at this stage; simply combine until no streaks of yolk are visible.
- Combine Dry and Wet Ingredients: Gradually add the whisked dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be noticeably thick and may seem a bit crumbly at first. This is completely normal for cut-out cookie dough. If needed, switch to a sturdy rubber spatula or even use your hands to gently bring the cookie dough together into a cohesive ball. Overmixing the flour can develop too much gluten, resulting in tough cookies, so mix just until no dry streaks remain.
- Roll Out the Dough: Divide the thick cookie dough into two equal portions. Lightly flour a large piece of parchment paper. Place one half of the cookie dough onto the floured parchment, then cover it with another piece of parchment paper. Using a rolling pin, roll the dough evenly between the two sheets of parchment until it’s roughly ¼-inch thick. This parchment paper method is a fantastic trick for preventing sticking and making cleanup a breeze. Repeat this process with the second half of the dough.
- Chill the Dough Thoroughly: Carefully transfer the rolled-out sheets of cookie dough – still sandwiched between the parchment paper – onto baking sheets. Place these baking sheets into the refrigerator for at least 1 hour, or ideally 1 and ½ hours. Chilling is paramount; it allows the butter in the dough to firm up, preventing the cookies from spreading excessively in the oven and ensuring they hold their festive pumpkin shapes beautifully. Don’t rush this step!
- Cut Out Your Cookies: Once chilled, preheat your oven to 350°F (180°C). Line three large baking sheets with fresh parchment paper or silicone baking mats. Working with one sheet of chilled cookie dough at a time, gently peel off the top layer of parchment paper. Using a 3-inch pumpkin-shaped cookie cutter (or your chosen shape), cut out your cookies, placing them onto the prepared baking sheets, leaving about an inch of space between each cookie. Gather any scrap dough, re-roll it between the parchment, and cut out more shapes until all dough is used.
- Bake to Perfection: Bake the cookies for 11 to 13 minutes, or until the tops are set and the edges are just barely golden. The exact baking time may vary slightly depending on your oven and the thickness of your cookies. Keep a close eye on them to prevent overbaking.
- Cool and Prepare for Decorating: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 10 minutes. This helps them firm up before handling. Then, carefully transfer the partially cooled cookies to a wire rack to cool completely. It’s absolutely essential for the cookies to be fully cooled before you begin decorating, as warm cookies will melt or smudge your icing.
Unleash Your Creativity: How to Decorate Your Pumpkin Cookies
Decorating these pumpkin sugar cookies is where the real fun begins and you can truly personalize them for any fall occasion! I chose to use a pumpkin shaped cookie cutter, which provides a fantastic canvas for intricate designs, but remember, any cookie cutter works if you plan to top them with festive orange icing.
Feel free to adorn these cookies with your favorite icing. For those who enjoy precise detailing and a smooth, hard finish, my royal icing recipe is an excellent choice. If you’re new to cookie decorating or prefer a softer, slightly chewier icing that’s easier to work with, my simple sugar cookie icing is another fantastic option. To achieve the vibrant autumnal colors, I highly recommend using gel food coloring because it provides intense color without adding excess liquid to your icing. For my pumpkin design, I used AmeriColor burnt orange for the pumpkin body and leaf green for the stems and delicate vines.
My decorating approach involved first outlining the pumpkin shape with orange icing, then “flooding” or filling in the orange sections on each side. After allowing those sections to set slightly, I returned to fill in the middle portion, which helps create a smoother, more defined look. Once the orange was dry to the touch, I added the green tops and whimsical vines to bring the pumpkins to life. If you’re feeling less ambitious with intricate details, a simple approach is just as charming! You can easily add a few drops of orange food coloring to a batch of creamy cream cheese frosting or classic buttercream frosting and simply spread it over the cookies. This method is much quicker, delivers fantastic flavor, and still looks wonderfully festive, especially with a sprinkle of fall-themed sprinkles!
Storage & Freezing Instructions for Freshness
Proper storage is key to keeping your delicious pumpkin sugar cookies fresh and delightful for as long as possible. If you’ve decorated your cookies with royal icing or a standard sugar cookie icing that hardens, they are perfectly safe to store at room temperature for up to one week. Once the frosting has completely set and hardened (which can take several hours or overnight depending on the icing type), you can confidently stack the cookies in an airtight container without worrying about the icing sticking together or getting smudged.
For longer storage, these cookies freeze beautifully, whether they are iced or un-iced. You can freeze them for up to three months. To freeze, arrange cooled, undecorated cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag, layering them with parchment paper if stacking. If freezing decorated cookies, ensure the icing is completely dry and hard before stacking. When you’re ready to enjoy them, simply place the frozen cookies on your countertop at room temperature for a few hours until thawed. The taste and texture will be nearly as perfect as when they were freshly baked.
Expert Baking Tips for Perfect Pumpkin Sugar Cookies
Achieving bakery-quality pumpkin sugar cookies is easier than you think with these expert tips:
- Adjust the Spice to Your Liking: I found the spice level in this recipe to be perfectly balanced, offering a warm and inviting flavor without being overpowering. However, personal preference varies, so feel free to slightly increase or decrease the amount of pumpkin pie spice and ground cinnamon to suit your taste buds. A little more can create a bolder fall kick, while a little less will let the delicate pumpkin flavor shine through more.
- Cookie Cutter Versatility: While pumpkin shapes are wonderfully festive, don’t feel limited! You are welcome to use any size or shape of cookie cutter you have on hand. Leaf shapes, acorns, circles, or even simple squares will work beautifully. Just remember that larger or smaller cookies might require a slight adjustment to the baking time. Keep an eye on them in the oven.
- Blotting the Pumpkin Puree is Crucial: I cannot stress this enough – take the time to carefully blot out as much excess moisture from the pumpkin puree as possible. If you skip or rush this step, your cookie dough will be too wet, sticky, and difficult to work with. This can lead to cookies that spread too much during baking, lose their shape, or have an undesirable cakey texture instead of that classic sugar cookie crisp-tender bite.
- Room Temperature Ingredients: Ensure your butter and egg yolks are at true room temperature. This allows them to cream together properly, creating a smooth, emulsified mixture that traps air. Cold ingredients won’t combine as effectively, which can lead to a denser cookie.
- Do Not Overmix the Dough: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, making the cookies tough rather than tender. As soon as you see no dry streaks of flour, stop mixing.
- Chill Time is Your Friend: The extended chilling time for the dough is not just a suggestion; it’s a vital step. Cold dough holds its shape much better during baking, preventing excessive spreading. If your kitchen is warm, you might even want to pop the cut-out cookies back into the fridge for 10-15 minutes before baking.
- Bake Until Just Set: Avoid overbaking. Pumpkin sugar cookies are best when they are tender with slightly crisp edges. Look for tops that appear set and just a hint of golden color around the edges. If they turn too brown, they will be dry.
Recipe Video
Pumpkin Sugar Cookies
1 hour
12 minutes
1 hour 30 minutes
2 hours 42 minutes
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Ingredients
24 cookies
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3 cups all-purpose flour spooned and leveled (375 grams) -
2 teaspoons pumpkin pie spice -
1 teaspoon ground cinnamon -
1 teaspoon baking powder -
½ teaspoon salt -
1 cup unsalted butter softened (2 sticks; 230 grams) -
1 cup granulated sugar (200 grams) -
½ cup pumpkin puree (120 grams before blotting out moisture; 80 grams after blotting) -
2 large egg yolks at room temperature -
2 teaspoons pure vanilla extract
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Instructions
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In a medium-sized mixing bowl, thoroughly whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and salt until all ingredients are well combined. Set this mixture aside.
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In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a handheld mixer), beat the softened butter until it is smooth and creamy. Add the granulated sugar and continue mixing for 1 to 2 minutes until the mixture is light, fluffy, and well combined.
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Line a large plate or baking sheet with several layers of paper towels. Scoop the pumpkin puree on top of the paper towels and spread it out. Place several more paper towels on top and firmly blot the pumpkin to remove excess moisture. Replace paper towels as needed until significant moisture is no longer absorbed.
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Add the blotted pumpkin puree to the creamed butter mixture and mix until fully incorporated. Then, mix in the egg yolks and vanilla extract, stopping to scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
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Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be quite thick; if necessary, use a rubber spatula or your hands to help gently work the dough together into a cohesive mass. Avoid overmixing.
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Divide the dough in half. Lightly flour a piece of parchment paper, place one half of the dough on it, then top with another piece of parchment paper. Roll the dough to ¼-inch thick between the two pieces of parchment paper. Repeat this process with the other half of the dough.
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Leaving the dough sandwiched between the parchment paper, place both sheets on baking sheets and refrigerate for at least 1 and ½ hours. This chilling step is essential for the cookies to hold their shape during baking.
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Preheat your oven to 350°F (180°C). Line three large baking sheets with fresh parchment paper or silicone baking mats and set them aside.
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Remove one sheet of chilled cookie dough from the refrigerator and carefully peel off the top layer of parchment paper. Using a 3-inch pumpkin-shaped cookie cutter, cut out the cookie dough shapes and place them onto the prepared baking sheets, ensuring a little space between each one.
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Gather any remaining scrap pieces of dough, re-roll them between the two pieces of parchment paper, and continue cutting out shapes. Repeat this process with the other sheet of chilled cookie dough until all dough is used.
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Bake for 11 to 13 minutes, or until the tops of the cookies are set and the edges are just slightly golden. Remove from the oven and allow the cookies to cool on the baking sheets for 10 minutes before carefully transferring them to a wire rack to cool completely.
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Once the cookies have cooled completely, decorate them with your favorite sugar cookie icing or royal icing. Allow the icing to dry completely before serving or storing.
Notes
Freezing Instructions: Baked cookies (iced or un-iced) will freeze exceptionally well for up to 3 months. To thaw, simply place them on your countertop overnight or for a few hours until they reach room temperature.
American
Dessert
Danielle Rye
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