Fall’s first crisp morning always makes me crave these Pumpkin Spice Cut-Out Sugar Cookies.
The kitchen fills with cinnamon warmth while golden dough rolls smooth under my pin. These soft-centered beauties need no chilling time, making autumn baking wonderfully simple.
Here is what I love most about my Pumpkin Spice Cut-Out Sugar Cookies
My granddaughter requests these cookies every October, and I never say no.
The dough stays perfectly workable without refrigeration, saving precious time during busy seasons.
You can shape them into pumpkins, leaves, or ghosts for Pumpkin Spice Cut-Out Sugar Cookies magic.
The simple pantry and fridge items for Pumpkin Spice Cut-Out Sugar Cookies
- 2¾ to 3¼ cups all-purpose flour – Start with less, add gradually for perfect texture
- 2¼ teaspoons baking powder – Creates that tender, cake-like crumb I adore
- 1¼ teaspoons salt – Enhances every spice note beautifully
- 1¼ teaspoons pumpkin pie spice – The star blend of cinnamon, nutmeg, and ginger
- ⅓ teaspoon ground cinnamon – Extra warmth never hurts autumn cookies
- 1 cup plus 2 tablespoons unsalted butter, softened – Room temperature is key
- 1¾ cups powdered sugar – Creates incredibly soft Pumpkin Spice Cut-Out Sugar Cookies
- 1 large egg, room temperature – Binds everything together perfectly
- 2¼ teaspoons pumpkin spice extract – Find it year-round in baking aisles
- 1¼ teaspoons vanilla extract – Pure vanilla makes everything better
For the Spiced Icing:
- ⅛ teaspoon pumpkin spice extract – Doubles down on seasonal flavor
- 1⅔ cups powdered sugar – Sift for smoothest results
- ⅛ teaspoon pumpkin pie spice – Just a whisper of autumn
- 2½ tablespoons warm water – Start with less, add drops as needed
- ¾ tablespoon light corn syrup – Creates glossy, professional-looking finish
How I Make This Pumpkin Spice Cut-Out Sugar Cookies
- Mix dry ingredients first. Whisk together 2¾ cups flour, baking powder, salt, pumpkin pie spice, and cinnamon in medium bowl. Set aside while butter softens completely.
- Cream butter and sugar thoroughly. Beat softened butter with powdered sugar using stand mixer for 4 minutes until completely fluffy. Scrape bowl sides twice during mixing.
- Add egg and extracts slowly. Beat room temperature egg with both extracts in measuring cup first. Pour into creamed mixture, beating until fully incorporated.
- Incorporate flour gradually. Add dry ingredients slowly with mixer on lowest speed. Dough should feel slightly tacky, like soft Play-Doh consistency.
- Test dough texture carefully. Touch with clean fingers – if sticky, add 2-3 tablespoons flour until reaching 3¼ cups maximum. Too much flour creates dense cookies.
- Rest dough briefly. Gather into smooth ball, let sit 12 minutes while oven preheats to 385°F. Line two baking sheets with parchment paper.
- Roll with powdered sugar. Dust work surface with powdered sugar instead of flour. Roll dough ¼-inch thick using wooden dowels for even thickness.
- Cut shapes efficiently. Dip cookie cutters in powdered sugar between cuts for clean edges. Transfer carefully to prepared baking sheets.
- Bake until just set. Small cookies (1½-inch) bake 5 minutes, medium cookies (2½-inch) take 7-8 minutes. Remove when edges barely start browning.
- Cool completely before decorating. Rest on baking sheet 6 minutes, then transfer to wire racks. Day-old cookies hold decorating better.
For Pinterest lovers seeking more autumn inspiration, follow Pinterest for seasonal baking ideas that warm every heart.
My Tips for getting this Pumpkin Spice Cut-Out Sugar Cookies
Room temperature ingredients blend faster, creating silkier dough that rolls without cracking.
I always bake same-sized cookies together so everything finishes simultaneously without overbaking edges.
Rolling between parchment sheets prevents sticking while maintaining perfect ¼-inch thickness throughout.
Perfect moments for this Pumpkin Spice Cut-Out Sugar Cookies
October afternoons call for cookie decorating sessions with little hands helping me ice.
These Pumpkin Spice Cut-Out Sugar Cookies make Halloween parties extra special with themed shapes.
I pack them in tins for neighbors, spreading autumn joy one cookie at a time.
During these cozy moments, I sometimes make easy gluten-free pumpkin chocolate chip cookies for friends with dietary needs.
Print
Perfect Pumpkin Spice Cut-Out Sugar Cookies
- Total Time: 32 minutes
- Yield: 26 (2½-inch) cookies
Description
These tender Pumpkin Spice Cut-Out Sugar Cookies bring autumn warmth to every kitchen with soft centers and crisp edges.
Ingredients
For Cookies:
- 2¾ to 3¼ cups all-purpose flour
- 2¼ teaspoons baking powder
- 1¼ teaspoons salt
- 1¼ teaspoons pumpkin pie spice
- ⅓ teaspoon ground cinnamon
- 1 cup plus 2 tablespoons unsalted butter, softened
- 1¾ cups powdered sugar
- 1 large egg, room temperature
- 2¼ teaspoons pumpkin spice extract
- 1¼ teaspoons vanilla extract
For Spiced Icing:
- 1⅔ cups powdered sugar
- ⅛ teaspoon pumpkin pie spice
- 2½ tablespoons warm water
- ¾ tablespoon light corn syrup
- ⅛ teaspoon pumpkin spice extract
Instructions
- Whisk together 2¾ cups flour, baking powder, salt, pumpkin pie spice, and cinnamon in medium bowl.
- Cream softened butter with powdered sugar until fluffy, about 4 minutes.
- Beat egg with extracts, then add to creamed mixture until incorporated.
- Gradually add flour mixture on low speed until dough forms.
- Test consistency – should feel like soft Play-Doh. Add more flour if sticky, up to 3¼ cups maximum.
- Rest dough 12 minutes while preheating oven to 385°F.
- Roll ¼-inch thick on powdered sugar-dusted surface.
- Cut shapes and transfer to parchment-lined baking sheets.
- Bake 5-8 minutes until edges barely brown. Cool completely.
- For icing: combine all ingredients until smooth drizzling consistency forms.
Notes
Start with less flour and add gradually for tender texture. Day-old cookies hold decorating better. Store undecorated cookies in freezer up to 3 months.
- Prep Time: 25 minutes
- Cook Time: Bake Time: 7 minutes
My go to methods for Pumpkin Spice Cut-Out Sugar Cookies success
Never skip the dough resting time – those 12 minutes prevent spreading during baking.
Powdered sugar for rolling creates better texture than additional flour, keeping cookies tender.
My Pumpkin Spice Cut-Out Sugar Cookies freeze beautifully undecorated for three months of autumn treats.
When planning brunches, I pair these with easy cinnamon sugar pumpkin muffins for complete seasonal spreads.
Can I make these cookies ahead of time?
Absolutely! Undecorated cookies freeze perfectly for up to three months in airtight containers. Thaw overnight at room temperature before decorating for best icing adhesion results.
What if I can’t find pumpkin spice extract?
Use vanilla extract in the same amount, then increase pumpkin pie spice to 1½ teaspoons. Add extra ½ teaspoon cinnamon to cookies and ¼ teaspoon pumpkin pie spice to icing.
How do I store decorated cookies?
Layer between parchment paper in airtight containers at room temperature for one week. Never freeze decorated cookies as icing becomes sticky and loses beautiful appearance.
Can I make different shapes with this dough?
This versatile dough cuts into any shape beautifully without losing definition during baking. Smaller shapes need less time, larger ones need extra minute or two watching carefully.