Description
These delightful Pumpkin Spice Cutouts are soft, flavorful cookies perfect for autumn celebrations. Infused with warm spices and pumpkin puree, they have a tender texture that is beautifully complemented by a sweet vanilla glaze. Ideal for holiday gatherings or cozy afternoons, these cutouts bring classic fall flavors to your cookie platter.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Glaze
- 1 1/2 cups powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Food coloring (optional)
- Sprinkles or other decorations (optional)
Instructions
- Prepare the Cookie Dough: In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add Pumpkin and Egg: Mix in the pumpkin puree, egg, and vanilla extract until fully combined with the butter mixture.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. The dough should be soft but not sticky. If too sticky, add flour a tablespoon at a time.
- Chill the Dough: Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour until firm enough to roll.
- Preheat Oven and Prepare Baking Sheet: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll Out and Cut Cookies: On a lightly floured surface, roll one dough disc to about 1/4-inch thickness. Use cookie cutters to cut desired shapes and place them on the baking sheet with about 1 inch spacing.
- Bake the Cookies: Bake for 10-12 minutes until edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Add food coloring if desired.
- Decorate the Cookies: Once cooled, use a piping bag or spoon to decorate with glaze. Add sprinkles or decorations as desired.
- Serve and Enjoy: Allow the icing to set completely before serving. These cookies are perfect for sharing or enjoying the cozy flavors of fall.
Notes
- For best results, ensure the dough is well chilled before rolling to prevent sticking.
- If the dough becomes too soft while working, refrigerate again for 15 minutes to firm up.
- You can substitute pumpkin pie spice for the individual spices if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To make the glaze thicker, use less milk; for thinner glaze, add more milk gradually.
