Description
Delight in the warm flavors of fall with these Pumpkin Spice Cutout Cookies. Featuring a buttery dough infused with aromatic pumpkin pie spices and smooth pumpkin puree, these cookies are perfect for holiday baking or anytime you crave a cozy treat. They are soft, flavorful, and easy to cut into festive shapes, making them an ideal choice for shareable holiday gifts or seasonal celebrations.
Ingredients
Scale
Dry Ingredients
- 3 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg (freshly grated if possible)
- 1/4 teaspoon allspice
Wet Ingredients
- 1 cup unsalted butter (2 sticks)
- 2/3 cup granulated white sugar
- 1/3 cup brown sugar (light or dark)
- 1 egg
- 1 teaspoon vanilla extract (best quality available)
- 1/4 cup canned pumpkin puree
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all purpose flour, baking powder, cinnamon, ground ginger, nutmeg, and allspice until evenly blended to develop the signature pumpkin spice flavor.
- Cream Butter and Sugars: Using an electric mixer, beat the unsalted butter until smooth and creamy. Gradually add the granulated white sugar and brown sugar, beating continuously until the mixture is fluffy and fully combined.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and canned pumpkin puree until the mixture is smooth and well incorporated, ensuring moisture and flavor throughout the dough.
- Scrape Bowl Sides: Use a spatula to scrape down the sides of the bowl to evenly incorporate all ingredients and prevent any flour pockets.
- Incorporate Dry Mixture: With the mixer on low speed, slowly add the flour and spice mixture to the wet ingredients. Continue mixing until the dough begins to come together and pull away from the sides of the bowl.
- Knead Dough: Turn the dough out onto a clean work surface and gently knead to incorporate any remaining flour or dough bits, ensuring a smooth and cohesive dough.
- Chill the Dough: Divide the dough into two large balls, place each into plastic bags or wrap tightly with plastic wrap, flatten into disks, and refrigerate for about 30 minutes to firm up for easier rolling.
- Roll and Cut Shapes: On a lightly floured surface, roll out chilled dough to desired thickness and use cookie cutters to cut out festive shapes for baking.
- Bake Cookies: Preheat oven to 350°F. Arrange cutouts on ungreased baking sheets and bake for 9-11 minutes, depending on cookie size, until set but still soft in the center. Remove and let cool before serving.
Notes
- Use freshly grated nutmeg for more intense flavor rather than pre-ground nutmeg.
- Make sure dough is chilled sufficiently to prevent cookies from spreading during baking.
- Use good quality vanilla extract to enhance the overall taste.
- For softer cookies, do not overbake; remove as soon as edges are set.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Optional: Decorate cooled cookies with royal icing or a simple glaze for festive presentation.
