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–+ servings
pumpkin shaped cut out cookies on a tray

Pumpkin Cut-Out Sugar Cookies

These cut out sugar cookies give a hint of pumpkin spice to a soft and chewy sugar cookie. They are no spread cookies and perfect for royal icing decorating.
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Course: Dessert
Cuisine: American
Keyword: Cut Out Cookies, Fall Baking, Pumpkin
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 20 cookies (depends on size of cookie cutter)

Ingredients

  • 3 Cups Flour
  • ½ teaspoon Pumpkin Spice
  • ¼ teaspoon Cinnamon
  • 1 Cup Butter (room temperature)
  • 1 ½ Cup Granulated Sugar
  • ½ Cup Pumpkin
  • 1 Egg
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Baking Powder
  • ¼ teaspoon Salt

Instructions

  • Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone mats.
  • In a separate bowl, whisk flour, cinnamon, and pumpkin spice. Set aside.
  • In a stand mixer (or using a hand mixer) beat the butter and granulated sugar on high for 2-3 minutes.
  • Add pumpkin and beat on medium for about 1 minute. Scrape down the sides of the bowl to incorporate everything.
  • In a small bowl, combine egg, vanilla extract, baking powder, and salt. Add to butter and pumpkin mixture and beat on medium for 30 seconds to 1 minute.
  • Beat in flour ½ cup at a time, mixing each addition until just combined. Scrape down the bowl as you go. Don't over mix.
  • Place a sheet of wax paper down and add a portion of the dough. Roll dough into a long log and add another piece of wax paper on top. Roll the dough ⅜" thick. Place in freezer on a tray. Continue rolling out the remainder of the dough.
  • Let the dough sit in the freezer for 15-20 minutes until it is almost solid and no longer sticky, but not frozen solid.
  • Use cookie cutters to cut the dough into shapes. Place on lined cookie sheet. Re-roll and re-freeze dough when necessary. Continue to roll and cut dough until the dough is gone.
  • Bake cookies at 350° for 12-15 minutes for ⅜" thick cookies (11-14 for ¼" thick cookies). Cookies are done when the top of the cookie is no long shiny, but appears more matted and the bottom edges are brown.

Notes

*After the dough is rolled twice it will create a slightly tougher cookie. 
*Store cookies in an airtight container for 5 days or in the freezer for up to 3 months.