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No dough chilling necessary for these spiced, soft cut-out sugar cookies that are perfect for decorating with icing and sprinkles. Crisp edges, soft centers, and completely customizable in shape!
It’s the return of my favorite cut-out sugar cookies that are perfect in every way, shape, and form. You’ll remember this sugar cookie recipe from way back in March 2015, but you’ve seen them other places in the form of peppermint cut-out sugar cookies, chocolate cut-out sugar cookies, and funfetti cut-out sugar cookies.
But first, how’s your fall going so far? Hot and sweaty like ours here in PA?
Next week’s temps look more like July and August, so I’m not sure what’s happening here, but I am all decked out in my leggings, boots, and chunky sweaters, so hopefully it cools down soon because I am not breaking my summer clothes back out now that it’s September– can I get an AMEN?
See ya, bikini. It’s time for all of the sweets.
So these pumpkin spice sugar cookies (!!!). They are all about fall. Actually, my particular cookies have “HALLOWEEN” written all over them, but that was truly just a personal choice I made for these photos.
When it comes to pumpkin spice, you can get away with them from September through November, so break out those cute leaf cookie cutters, because you will want these babies in your cookie jar non-stop until it’s time for peppermint.
The cool thing about these pumpkin spice cut-out sugar cookies is that they aren’t just stuffed with classic fall spices (cinnamon, nutmeg, cloves). No siree, this sugar cookie dough has been kissed with the most fabulous ingredient that has graced my pantry this year, and that ingredient is pumpkin spice extract from my friends at Rodelle.
They’re basically my baking besties.
As I’ve said before, these pumpkin spice sugar cookies are laughably easy. You can read all about the whys, hows, and whats in this post here, and you can also scroll to right under that recipe to see step-by-step what this cookie dough should look and feel like when you’re working with it.
Trust me, it is so easy.
I get rave reviews about these cookies all the time, and the addition of pumpkin pie spice and pumpkin spice extract don’t change that one bit.
Oh, and the cookie icing on top? Also features some spice. Go ahead with your pumpkin self, friend. These cookies are as #basic as they come. (Where’s my PSL?)
HOW TO MAKE PUMPKIN SPICE CUT-OUT SUGAR COOKIES
As I mentioned, these cookies are a sugar cookie base, perfect for cutting out shapes. They are pumpkin spice cookies without pumpkin puree, so if you’re looking for cookies packed with actual pumpkin, my pumpkin spice cookies are for you.
If you’re here for the cut-outs where the pumpkin flavor comes from spice and extract and has room for all the cutie decorations, you’re in the right spot.
I have kept the integrity of my classic cut-out sugar cookies for these pumpkin spice cutout cookies, which creates incredibly soft centers with sturdy edges and cookies that keep their shape. It’s my go-to for all things shaped, and I think you’ll love it as much as so many of my readers do.
Combined with my incredibly easy royal icing recipe, these cookies are great for a simple orange flood, easy faces on ghosts and cats, and textured lines on pumpkins. Keep it simple– because these pumpkin roll out cookies totall speak for themselves!
Happy pumpkin baking, friends!
Pumpkin Spice Cut-Out Sugar Cookies
PUMPKIN SPICE SUGAR COOKIES
- 2 and ½ to 3 cups (300-360g) all-purpose flour1 be sure to measure properly
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- 1 cup (227g) unsalted butter softened to room temperature
- 1 and ¾ cup (210g) powdered sugar
- 1 large egg room temperature2
- 1 teaspoon vanilla extract
- 2 teaspoons Rodelle Pumpkin Spice Extract3
PUMPKIN SPICE COOKIE ICING
- 1 and ½ cups (180g) powdered sugar
- ⅛ teaspoon pumpkin pie spice
- 2 Tablespoons (30mL) warm water
- ½ Tablespoon (10g) light corn syrup
- ⅛ teaspoon Rodelle Pumpkin Spice Extract3
PUMPKIN SPICE SUGAR COOKIES
- In a medium sized bowl, toss together 2 and ½ cups of flour, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
- In a large bowl with a hand mixer or the bowl of a stand mixer with the paddle attachment, cream together butter and powdered sugar until light and fluffy, about 3 minutes.
- In a measuring cup or small bowl with a spout, beat the egg and extracts. Add egg mixture to creamed butter and sugar and beat on high until completely incorporated, scraping down sides as necessary.
- With mixer on low, add flour mixture to wet ingredients little by little, allowing dough to come together after each addition. After you have added all 2 and ½ cups of flour (plus baking powder and salt) to the bowl, most of the dough should stick to your beaters or paddle.
- Test dough consistency by touching it with your fingers. It should be slightly tacky, but not sticky. It should remind you of Play-Doh. If it is too sticky, add ¼ cup of flour at a time until you reach 3 total cups of flour (two additions). Occasionally, I will need a tad more flour, but do not exceed 3 cups + 2 Tablespoons flour. Too much flour yields denser cookies, and we want these to stay soft.
- When your dough is the right consistency, gather it into a ball and allow it to rest for 10 minutes. While it is resting, preheat your oven to 400ºF (204ºC). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Prepare your rolling surface by dusting it lightly with powdered sugar. If you would like, use two wooden dowels, sized at ¼" thickness, on either side of your dough while rolling it out to keep cookies a uniform thickness.
- When your dough is ready to roll, break off a workable size of dough. I usually break it into 4 pieces. Roll dough with a powdered sugared rolling pin and cut into desired shapes with cookie cutters. I like to dip my cookie cutter into powdered sugar every few cuts to keep my cookie edges clean. Transfer cut dough onto baking sheets. It is best to keep cookies that are the same size and shape together on baking sheets so as to uniformly bake all of your cookies. Re-roll and cut dough as needed until all of the dough is used up. At this point, you may decorate cut cookies with sprinkles or just leave them plain and decorate them with icing later.
- Bake cookies for 4-6 minutes. Medium cookies (2") take about 6 minutes. Mini cookies (1") take about 4 minutes. Bake until cookies are slightly puffed and are no longer shiny. Edges may start to brown, and that's ok, just work quickly to remove them from the oven. I prefer to remove mine before they start to brown. Allow cookies to rest on baking sheet for 2 minutes before transferring to wire rack to cool completely. I prefer to decorate day-old cookies, as they are sturdier, but this is personal preference and only a suggestion. Undecorated cookies freeze extremely well (I actually like to eat them frozen!), up to 3 months. Do not freeze decorated cookies. Thaw overnight before decorating previously frozen cookies.
PUMPKIN SPICE COOKIE ICING*
- When you’re ready to decorate your cookies, place powdered sugar and pumpkin pie spice in a medium bowl and set aside. In a small bowl, combine warm water, light corn syrup, and pumpkin spice extract. Stir until corn syrup is dissolved.
- Add sugar water to powdered sugar and stir until completely combined. Mixture will be thick. The consistency you're looking for is a slowly dripping icing that disappears into the bowl within about 12 seconds. Add water by drop if you think it's too thick. If it becomes too thin, add more powdered sugar by the teaspoon. Use immediately. If you need to wait to use your icing, cover tightly, and use within 1 day. You will need to stir it up again and possibly add more water before using. Cookies will stay fresh in an airtight container at room temperature well over a week.
- Flour: start with 2 and ½ cups of flour and work your way up to 3 cups as needed. Do not exceed 3 cups + 2 Tablespoons.
- Room temperature egg: this is preferred. It is always a good idea to use a room temperature egg when using room temperature butter, which allows for better incorporation into dough.
- Pumpkin spice extract: if you can’t find Rodelle’s extract, you can use any other brand’s extract. If you can’t find any pumpkin spice extract, just use vanilla extract in the listed amount of pumpkin spice extract and increase pumpkin pie spice to 1 and ¼ teaspoons and cinnamon to ½ teaspoon in the cookies and increase pumpkin pie spice to ¼ teaspoon in the icing.
Try my pumpkin spice cookies next!