It’s the most magical time of the year, yes that’s right it’s pumpkin spice season! Some call it “fall” but there is really no reason to kid around here, it’s pumpkin spice season. I don’t feel like I need to convince anybody of the seductive powers of pumpkin spice after September 1st so we’ll just jump right into today’s recipe, cut out pumpkin spice cookies! Because everybody, and I mean everybody, should have a good pumpkin spice cookie recipe on hand during pumpkin spice season, aka fall.
SAY HELLO TO THE PERFECT FALL COOKIES – PUMPKIN SPICE COOKIES
These cut out pumpkin spice cookies are perfect for cookie decorating. They have a really nice pumpkin spice flavor without being too overpowering. I’ve found that there’s a delicate balance between a great pumpkin spice flavor and whoa, that is a lot of spice. (Not trying to call anybody out or anything ahem GINGERBREAD!) I added a traditional vanilla royal icing on top and it was perfect. I also colored the dough orange for these pumpkin spice cookies because hello, pumpkins! Without the orange coloring, you’ll be able to see the spices pop just a bit in the dough. I love it!
You’ll find the cut out pumpkin spice cookies recipe below, however, if you would like more information on how I roll and bake my cut out cookies to get my perfect results every time you can find that info here at Rolled Sugar Cookies 101. Want a little decorated pumpkin cookie inspiration? Check out how I decorated these crazy cute pumpkin sugar cookies here + grab the FREE template to make decorating pumpkins super simple.
CUT OUT PUMPKIN SPICE COOKIES
- 2 sticks unsalted butter (still cool) I like my butter to sit on the counter for no more than 20 minutes. But if I’m in a hurry I will use it straight from the fridge after chopping it up into small pieces.
- 1 1/2 cup powdered sugar / 200g (don’t pack)
- 1 large egg
- 1 tsp good vanilla
- 2 tsp pumpkin spice extract
- 3 Cups / 400g all purpose flour
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
Step 1: In the bowl of an electric mixer, using the paddle attachment beat butter on low just until it’s broke apart and no longer in large chunks. We’re not aiming for smooth or creamy here! Sift the powdered sugar over the bowl, and beat again on low-medium until combined. (Sometimes my cool butter will stick to the paddle, I like to turn the mixer up high for a second to “throw” it off)
Step 2: Add in large egg and vanilla and beat on low-medium just until it’s combined and the chunks are for the most part gone.
Step 3: Sift in flour, baking powder, pumpkin pie spice into the bowl. Beat on low to incorporate all of the dry ingredients, then medium-high until all of the dough has gathered together on to the paddle.
Step 4: Use a dough scraper or spatula to gather all of the dough and place on a plate or clean counter to rest about 5-10 minutes. (Give those glutens a break!)
Step 5: Knead the dough by hands for a few moments until it’s nice and smooth. Guys this is the ticket to success here. I find this removes any extra air pockets. The dough should not stick to your fingers when you push into it. If it does knead in a little extra flour until you get there (This could be from the use of a larger egg.)
CUT OUT PUMPKIN SPICE COOKIES
The perfect cut out pumpkin spice cookies for fall cookie decorating.
- 2 sticks unsalted butter (still cool I like my butter to sit on the counter for no more than 20 minutes. But if I’m in a hurry I will use it straight from the fridge after chopping it up into small pieces.)
- 1 1/2 cup powdered sugar / 200g (don’t pack)
- 1 large egg
- 1 tsp good vanilla
- 2 tsp pumpkin spice extract
- 3 Cups / 400g all purpose flour
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- orange gel food coloring (optional)
In the bowl of an electric mixer, using the paddle attachment beat butter on low just until it’s broke apart and no longer in large chunks. We’re not aiming for smooth or creamy here! Sift the powdered sugar over the bowl, and beat again on low-medium until combined. (Sometimes my cool butter will stick to the paddle, I like to turn the mixer up high for a second to “throw” it off)
Add in large egg and vanilla and beat on low-medium just until it’s combined and the chunks are for the most part gone.
Sift in flour, baking powder, pumpkin pie spice into the bowl. Beat on low to incorporate all of the dry ingredients, then medium-high until all of the dough has gathered together on to the paddle. If desired, add in orange gel food coloring now and mix until combined.
Use a dough scraper or spatula to gather all of the dough and place on a plate or clean counter to rest about 5-10 minutes. (Give those glutens a break!)
Knead the dough by hands for a few moments until it’s nice and smooth. Guys this is the ticket to success here. I find this removes any extra air pockets. The dough should not stick to your fingers when you push into it. If it does knead in a little extra flour until you get there (This could be from the use of a larger egg.)
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