Pumpkin Spice Cutout Cookies are perfect for cutting into your favorite shapes. The dough is delicious and surprisingly easy to work with, making them a fun treat for all ages. These cookies are just the thing to bake (and share!) at your next pumpkin carving party.
While some people say they’re over pumpkin everything, I’m not one of them. I love pumpkin and try to enjoy it as much as possible this time of year. Since we always make cut-out cookies during the holidays, I knew I had to try this pumpkin spice sugar cookie recipe.
Why You’ll Love This Recipe
- You’ve got options – Want thinner cookies or thicker cookies? Roll the dough ⅛″ thick for about 56 thin cookies, or go ¼″ thick for 28 soft, thick cookies. Either way, they’re delicious—and sometimes we do a mix of both!
- This is a simple recipe – The dough comes together quickly and easily. Just be sure to chill it, and you’ll find it’s very easy to work with.
- No decorating skills required – Frost them with a knife or pipe on a simple pattern like you see in the photos—no fancy tools needed.
Featured Comment
“These cookies were delicious! They held their shape really well and were easy to handle after just one hour of refrigeration. I did increase the spices a bit because I love that warm holiday flavor. I’ll definitely be making them again!” – Cindy
This post was originally published in October 2017 and updated in September 2025 with easier-to-follow instructions, detailed ingredient notes, rolling thickness options, and fresh new photos.
Jump to:
Ingredient Photo
Ingredient Notes
Cookie Ingredients
- Pumpkin: I use canned pumpkin puree because it’s easy to find year-round and keeps things simple. I haven’t tested this recipe with homemade puree, so I can’t say for sure how that would work.
- Butter: I use unsalted butter, but salted will work just fine if that’s what you have.
- Flour: Regular all-purpose flour is best since we’re adding our own leavening agent.
- Sugar: A blend of granulated sugar and light brown sugar gives just the right amount of sweetness and moisture.
- Egg: One room temperature egg binds the dough and helps the cookies bake up fluffy.
- Baking Powder: The secret to soft, tender, puffy cookies.
- Warm Spices: Cinnamon, ginger, nutmeg, and allspice add that cozy spice flavor we love.
Frosting Ingredients
- Cream Cheese: I stick with full-fat cream cheese for the best flavor and texture.
- Butter: Again, I go with unsalted, but salted works fine, too.
- Powdered Sugar: A classic frosting ingredient that makes it smooth, creamy, and sweet.
- Vanilla: Just a touch of vanilla extract rounds out the flavor, but vanilla flavoring works if that’s what you prefer.
How to Make Pumpkin Spice Cookies
Here’s a quick look at the steps with photos. You’ll find the full list of ingredients and instructions in the recipe card below
Mix the flour, baking powder, cinnamon, ginger, nutmeg and allspice in a medium bowl, set aside.
In a large mixing bowl, cream together the butter and sugars with an electric mixer. Add the egg and pumpkin puree and mix well.
Beat the flour mixture into the pumpkin mixture on low speed, in three increments.
Roll out the dough, on a lightly floured work surface, to ¼ or ⅛ inch thickness. Cut into shapes and place on prepared baking sheet.
Bake for 10-12 minutes for thick cookies and 5-7 minutes for thin cookies, or until cookies are set. Leave on the cookie sheet for 2-3 minutes, then move to a wire rack.
Mix cream cheese and butter until well combined with an electric mixer. Add sifted powdered sugar and vanilla and beat until smooth and creamy.
Using a knife or piping bag and pipe frosting onto cookies.
Storage
Because there is dairy in the frosting we store these in an airtight container in the refrigerator. If you let the frosting set up in the fridge for a bit you can stack them on top of each other.
Frequently Asked Questions
Yes! You can prepare the cookie dough up to 2–3 days in advance. Wrap it tightly in plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for at least 10–15 minutes so it’s easier to roll out.
Definitely. You can freeze the baked cookies with or without frosting. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container with a piece of parchment paper between layers. They’ll keep well for up to 3 months. Unwrap before thawing so the plastic doesn’t stick to the frosting.
Nope! They’re delicious on their own thanks to the pumpkin and cozy spices. Frosting just adds extra sweetness and a festive touch. If you prefer, you can sprinkle sanding sugar on before baking instead of frosting, or go all out and top the frosted cookies with sprinkles.
Try These Pumpkin Recipes Too!
Follow us on social!
Did you love this recipe?
We would love it if you’d leave a comment and ⭐️⭐️⭐️⭐️⭐️ review below!
Pumpkin Spice Cutout Cookies
Ingredients
For the cookies:
- 3 cups flour
- 2 teaspoons baking powder
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ¾ cups butter softened
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- ½ cup pumpkin puree
For the frosting:
- 8 ounces cream cheese softened
- ½ cup butter softened (1 stick)
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla
Instructions
- Mix the dry ingredients: Mix the flour, baking powder, cinnamon, ginger, nutmeg and allspice in a medium bowl, set aside.3 cups flour, 2 teaspoons baking powder, 1 ½ teaspoons cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon allspice
- Beat the wet ingredients: In a large bowl, cream together the butter and sugars with an electric mixer. Add the egg and pumpkin puree and mix well, scraping the sides of the bowl as needed.¾ cups butter, ½ cup sugar, ½ cup brown sugar, 1 egg, ½ cup pumpkin puree
- Combine wet and dry: Beat the flour mixture into the pumpkin mixture on low speed, in three increments, until just combined, scraping down the sides of the bowl as needed.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes.
- Preheat and prep pans: Set the oven to 350° F. Line cookie sheets with parchment paper or spray with cooking spray.
- Cut out the cookies: Roll out the dough, on a lightly floured surface, to ¼" or ⅛ " thickness. Cut into shapes and place on prepared pans.
- Chill the dough again: Place pans in the freezer for about 10 minutes for thick cookies and 5 minutes for thin cookies.
- Bake the cookies: Bake 10-12 minutes for thick cookies and 5-7 minutes for thin cookies, or until cookies are set. Leave on the cookie sheet for 2-3 minutes, then move to a cooling rack to cool completely before frosting.
- Make the cream cheese frosting: Mix cream cheese and butter until well combined with an electric mixer. Add powdered sugar and vanilla and beat until smooth and creamy.8 ounces cream cheese, ½ cup butter, 1 cup powdered sugar, 1 teaspoon vanilla
- Frost the cookies: Using a knife or piping bag and pipe frosting onto cookies.
Notes
Nutrition
I adapted the cookie dough from The Pioneer Woman, but I toned down the spices a bit—I like flavor without going overboard, especially in cookies. The frosting, on the other hand, comes from Dessert Now Dinner Later. With just four ingredients, it’s already perfect. The only tweak I made was to the method. At first, I skipped softening the cream cheese, but it didn’t blend as smoothly as I wanted. Letting it come to room temperature before mixing made all the difference.
How far in advance can you make the cookie dough? Excited to try these!!
About 3-5 days if you store the dough in an airtight container. You may need to let the dough sit out until it’s easy enough to roll out, maybe an hour?
Will these cookies work well / taste good without the icing??
Thanks-Beverly
I think they do. I always leave a few not frosted because I actually like most desserts better with little to no frosting, even cake. I also sometimes sprinkle them with a little sanding sugar before putting them in the oven instead of frosting them.
These cookies were delicious! They held their shape very well and were easy to handle after only one hour refrigeration. I did increase the spices a bit because I really wanted that warm holiday feel. I will definitely make them again.
We are so glad you liked them, they are always a big hit at my house!
These pumpkin spice sugar cookies look so delicious, will definitely have to give this recipe a try.
Caroline x
Thanks!
These cute cookies are perfect for Halloween!
Thank you!
They look fantastic and make a perfect Fall treat, Mindy.
Thanks, Angie!