If you’re looking for a cookie that bursts with autumn comfort and has that nostalgic pumpkin spice magic, let me introduce you to my all-time favorite Pumpkin Spice Cutouts Recipe. These cookies are soft, perfectly spiced, and just waiting for your favorite icing design. Whether you’re baking for a fall party or a cozy afternoon treat, this recipe consistently wins hearts — including mine and my family’s. Stick around because I’m sharing everything you need to make these fall classics turn out just right!
Why You’ll Love This Recipe
- Unbeatable Flavor: The blend of pumpkin pie mix and molasses creates that rich, fall harvest taste you crave.
- Perfect Texture: Soft, slightly chewy cutouts that hold their shape beautifully while still melting in your mouth.
- Fun to Decorate: The sturdy dough is super friendly to cookie cutters and icing, making decorating a joyful experience for all ages.
- Family-Approved: This recipe wins over kids and adults alike — it’s a seasonal winner every single time.
Ingredients You’ll Need
These ingredients work together to create the warm, spiced aroma and soft texture that’s so comforting in fall baking. I always suggest using fresh spices for the best flavor — ground cinnamon and ginger really brighten this out!
- Shortening: Helps keep your cookies tender and gives them a delicate crumb that’s less oily than butter.
- Sugar: Sweetens and helps with that light texture when creamed with shortening.
- Canned pumpkin pie mix: Adds moisture and that unmistakable pumpkin flavor that makes these cutouts a seasonal star.
- Molasses: Deepens flavor and adds a cozy richness that pairs beautifully with the spices.
- All-purpose flour: The sturdy base for your dough, giving it just the right structure.
- Baking soda and baking powder: These leavening agents give the cookies a gentle lift without puffing them up too much.
- Ground ginger and cinnamon: Essential spices that bring the cutouts to life with that classic pumpkin spice note.
- Salt: A pinch that balances and enhances all the sweet and spicy flavors.
- Confectioners’ sugar: For the smooth, sweet icing that’s perfect for decorating.
- Butter (for icing): Softened, combined with sugar for rich texture in your glaze.
- Milk (for icing): Added slowly to reach the perfect spreadable consistency for decorating.
- Food coloring (optional): Because who doesn’t love a little festive flair on their cookies?
Variations
What I love about the Pumpkin Spice Cutouts Recipe is how easy it is to tailor for different tastes and occasions. I often mix things up depending on how I’m feeling or what the family is in the mood for — it’s so simple to make this recipe your own.
- Spiced Up: Try adding a pinch of nutmeg or cloves to the dough for an extra layer of warmth — my family absolutely adores this twist for Thanksgiving.
- Gluten-Free: Substituting with a gluten-free all-purpose blend works well here; just make sure your blend includes xanthan gum for structure.
- Vegan Version: Swap shortening for coconut oil and use a plant-based milk in the icing to make these cutouts vegan-friendly.
- Decorating Fun: Use royal icing instead of buttercream if you want sharper, more detailed designs that harden beautifully.
How to Make Pumpkin Spice Cutouts Recipe
Step 1: Cream, Blend, and Chill Your Dough
Start by creaming your shortening and sugar for a full 5-7 minutes until everything is light and fluffy — this step makes a world of difference for texture. Then, mix in the canned pumpkin pie mix and molasses until smooth. In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and ginger. Gradually add these dry ingredients to your wet mixture, beating until just combined. Divide your dough in half, shape each into a disk, and chill in the fridge for several hours — I usually let it sit overnight to make rolling easier and to develop deeper flavor.
Step 2: Roll Out and Cut Your Cookies
Preheat your oven to 375°F (190°C). Lightly flour your surface and roll each dough disk out to about ¼ inch thick. Keep your rolling pin and surface lightly floured to prevent sticking — trust me, chasing sticky dough is no fun. Then, use a floured 2-1/2-inch pumpkin-shaped cookie cutter (or your favorite fall-themed cutter) to cut out shapes. Place cookies about 2 inches apart on greased or parchment-lined baking sheets so they have space to bake evenly.
Step 3: Bake and Cool
Bake your cutouts for 8 to 10 minutes, or until their edges are just firm. You want to avoid overbaking, so start checking around 8 minutes. When they’re done, immediately transfer the cookies to wire racks to cool completely — this keeps them from steaming and getting soggy.
Step 4: Mix Your Icing and Decorate
While your cookies cool, beat together confectioners’ sugar, softened butter, and 3 to 4 tablespoons of milk to get a smooth, spreadable icing. Add food coloring if you want to get festive — I find a soft orange or brown shade really complements the pumpkin vibe. Once your cookies are completely cool, the sky’s the limit on decorating! Whether simple swirls or intricate designs, this frosting holds up nicely and tastes amazing.
Pro Tips for Making Pumpkin Spice Cutouts Recipe
- Chill is Your Best Friend: Don’t rush the chilling process — it makes rolling out the dough easier and helps your cutouts keep their shapes perfectly.
- Don’t Overbake: Cookies will firm up as they cool, so pulling them out right when edges are set keeps them tender inside.
- Flour Your Cutter: Dusting your cookie cutter with flour prevents sticking and gives you cleaner, sharper shapes every time.
- Customize Your Icing Consistency: Add milk slowly to the confectioners’ sugar and butter mix to find that perfect spreadable texture — thicker for piping, thinner for smooth coatings.
How to Serve Pumpkin Spice Cutouts Recipe
Garnishes
I usually keep it simple with classic colored icing, but I’ve found a sprinkle of crushed nuts, mini chocolate chips, or even edible glitter adds a lovely festive touch. My kiddo loves using tiny candy pumpkins on top too — it’s a fun way to make decorating a family event!
Side Dishes
Serve these cutouts with a warm cup of chai tea, pumpkin spice latte, or even a mug of hot apple cider. They’re the perfect dessert for autumn potlucks, afternoon tea parties, or just a cozy night in with a good book.
Creative Ways to Present
One of my favorite ways to showcase these cookies is arranging them on a rustic wooden board with some cinnamon sticks and small gourds for a stunning seasonal centerpiece. For kids’ parties, I create a decorating station with different colored icings and toppings — it’s always a hit and makes memories too!
Make Ahead and Storage
Storing Leftovers
I keep leftover Pumpkin Spice Cutouts in an airtight container at room temperature, layered between sheets of parchment paper to keep the icing intact. They stay soft and delicious for up to 4 days — if they last that long!
Freezing
I’ve frozen both the unbaked dough discs and the baked cookies. For dough, wrap tightly in plastic wrap and foil; it freezes beautifully for up to 2 months. Thaw overnight in the fridge before rolling out. For baked cookies, layer them with parchment paper in a freezer-safe container and thaw at room temperature. Both methods maintain flavor and texture well.
Reheating
If you like your cutouts a bit warm, pop them in a 300°F oven for 5 minutes — just don’t leave them too long or the icing will melt. Alternatively, a quick 10-second microwave zap revives softness without compromising the taste.
FAQs
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Can I substitute butter for shortening in this Pumpkin Spice Cutouts Recipe?
Yes, you can use butter instead of shortening. However, shortening helps the cookies stay tender and hold their shape during baking without spreading too much. If you swap with butter, expect a slightly different texture and a bit more spreading, so chilling the dough becomes even more important.
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Is canned pumpkin pie mix the same as pumpkin puree?
Good question! Pumpkin pie mix usually contains spices and sweeteners, whereas pumpkin puree is just the plain pumpkin. For this recipe, using canned pumpkin pie mix adds extra spice and flavor, but if you only have puree, you can add a bit of cinnamon, ginger, and sugar to mimic the pie mix.
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How do I prevent my pumpkin spice cutouts from sticking to the cookie cutter?
Lightly dust your cookie cutter with flour before each cut. Also, chilling the dough well so it’s firm helps the dough release cleanly from the cutter without sticking.
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Can I make this dough ahead of time?
Absolutely! This dough freezes wonderfully when wrapped tightly. You can also refrigerate it for up to 24 hours before rolling and cutting. Just bring it to a slightly room temperature before rolling if it’s too stiff.
Final Thoughts
I absolutely love how this Pumpkin Spice Cutouts Recipe brings fall into my kitchen every time I make it. They’re easy to bake, friendly for decorating, and always spark that warm seasonal feeling. If you haven’t tried them yet, I’m telling you — your family will thank you for adding this cozy, spiced treat to your cookie repertoire. So, grab your rolling pin, pull out your favorite cookie cutters, and let’s get baking together!
Print
Pumpkin Spice Cutouts Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 30 minutes
- Yield: About 3 dozen cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the autumn flavors with these Pumpkin Spice Cutout cookies, featuring a tender pumpkin-spiced dough perfectly complemented by a smooth, sweet icing. Ideal for seasonal celebrations or cozy moments with a cup of tea, these cookies capture the essence of fall with ginger, cinnamon, and molasses notes.
Ingredients
Cookie Dough
- 1/2 cup shortening
- 3/4 cup sugar
- 1/2 cup canned pumpkin pie mix
- 1/4 cup molasses
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Icing
- 4 cups confectioners’ sugar
- 1/3 cup butter, softened
- 3 to 4 tablespoons 2% milk
- Food coloring, optional
Instructions
- Creaming: Cream the shortening and sugar together until the mixture is light and fluffy, about 5 to 7 minutes. This process aerates the dough for a tender texture.
- Add Pumpkin and Molasses: Beat in the canned pumpkin pie mix and molasses thoroughly until well combined, infusing the dough with moist pumpkin flavor and rich sweetness.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, baking powder, and salt to evenly distribute the leavening agents and spices.
- Combine Dry and Wet: Gradually beat the dry ingredient mixture into the creamed pumpkin mixture, forming a cohesive dough.
- Chill Dough: Divide the dough into two equal parts, shape each into a disk, wrap tightly in plastic wrap, and refrigerate for several hours until firm enough to roll out without sticking.
- Preheat Oven and Prepare Dough: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll each dough disk out to 1/4-inch thickness to ensure even baking and ideal cookie texture.
- Cut Shapes: Using a floured 2-1/2-inch pumpkin-shaped cookie cutter, cut out cookies and place them 2 inches apart on greased baking sheets to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes or until the edges are firm, indicating the cookies are cooked through.
- Cool: Remove cookies from the baking sheets and transfer to wire racks to cool completely before decorating to prevent icing from melting.
- Prepare Icing: Beat the confectioners’ sugar, softened butter, and 3 to 4 tablespoons of 2% milk together until the icing reaches a smooth, spreadable consistency; adjust milk quantity as necessary.
- Color and Decorate: Optionally, tint the icing with food coloring to enhance holiday or seasonal themes. Decorate the cooled cookies as desired for a festive finish.
Notes
- Ensure the dough is well chilled before rolling to prevent sticking and make cutting shapes easier.
- Use pumpkin pie mix for added spices and flavor instead of plain canned pumpkin.
- If the dough becomes too soft while rolling, refrigerate again briefly.
- Store decorated cookies in an airtight container at room temperature for up to one week.
- Food coloring in the icing is optional but adds fun, festive colors to the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 5mg
