Pumpkin Spice Cutout Cookies

4.75 from 12 votes

Pumpkin Cut-Out Sugar 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 fall party or gathering.

Prep Time10

Cook Time12

Total Time22

Course: Dessert, Snack

Cuisine: American

Keyword: pumpkin sugar cookie, rolled pumpkin spice cookie

Servings: thick cookies

Calories: 198kcal

Author: Mindy Boyd

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

Be sure to use real pumpkin puree and not pumpkin pie filling (sometimes called pumpkin pie mix). Pie filling already has sugar and spices added, which will throw off the recipe.

Chilling the dough, both after mixing and after rolling, is highly recommended. It makes the dough much easier to handle and cut into shapes.

I like using rolling pin rings to keep the dough an even thickness. Before I had them, some cookies were thicker than others, but they all still turned out really good and baked (pretty much) evenly. So if you don’t have the rings, no worries!

These pumpkin cookies are about 3" across and 2" tall. Rolled thin (⅛"), you’ll get about 56 cookies; rolled thick (¼"), you’ll get about 28.

I mix the frosting in my stand mixer with the paddle attachment, but a hand mixer works great too.

For fun, divide the frosting and tint it with any gel colors you like!

You may have leftover frosting, if you do you can use it up making these Graham Cracker Sandwich Cookies!

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Nutritional information is for 28 thick cookies, using all of the frosting, and is approximate.

See ingredient notes and substitutions in the post above.

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Nutrition