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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!
This giveaway is closed.
They’re baaaaack! It’s the return of my favorite cut-out sugar cookies that are perfect in every way, shape, and form. You’ll remember them from way back in March 2015, but you’ve seen them most recently in the form of peppermint for 2016’s 12 Days of Christmas Cookies (but like for real, can you believe that 2017’s is legit right around the corner? YIKES!).
And, don’t you fret… This year’s Christmas cookie explosion will feature another way to turn these incredibly easy cut-out sugar cookies into the perfect cookie for any celebration. Are you excited? #cookienerd
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 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 leaf and pilgrim hat cookie cutters, because you will want these babies in your cookie jar non-stop until it’s time for peppermint.
BELIEVE ME.
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, these cookies have 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.
You remember Rodelle, yes? I started working with them last summer, and I haven’t regretted a single second of that as they keep my baking cabinet stocked with the latest and greatest baking ingredients all.the.time!
They’re basically my baking besties. And you have a chance for them to be your baking bestie today, too! Scroll to the bottom of the post for how to enter the giveaway for a goodie box from Rodelle, featuring today’s special ingredient.
As I’ve said before, these 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?)
So about this giveaway. Let’s hop to it because we have cookies to bake!
What you will win
A goodie box from Rodelle featuring their amazing Pumpkin Spice Extract and a few other products they think you will love!
How to enter
Comment below and tell me what your favorite pumpkin flavored thing is. That’s it!
Winner will be picked randomly by comment number entered into random.org.
This giveaway is open to the U.S. only. Giveaway ends on Sunday, September 24th at 11:59pm.
Happy pumpkin baking, friends!
Pumpkin Spice Cut-Out Sugar Cookies
Ingredients
PUMPKIN SPICE SUGAR COOKIES
- 2 and 1/2 to 3 cups all-purpose flour1
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter softened to room temperature
- 1 and 3/4 cup powdered sugar
- 1 large egg room temperature2
- 1 teaspoon vanilla extract
- 2 teaspoons Rodelle Pumpkin Spice Extract
PUMPKIN SPICE COOKIE ICING
- 1 and 1/2 cups powdered sugar
- 1/8 teaspoon pumpkin pie spice
- 2 Tablespoons warm water
- ½ Tablespoon light corn syrup
- ⅛ teaspoon Rodelle Pumpkin Spice Extract
Instructions
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. 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.
Notes
- 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 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.
Liz S. says
My favorite pumpkin flavored thing is Pumpkin White Chocolate Blondies.
Amy Cooley says
I love pumpkin scones!
Natalie R says
My favorite pumpkin flavored thing is Pumpkin Cheesecake! It’s become a permanent dessert on our Thanksgiving menu and I look forward to making it every year.. gingersnap cookie crust, creamy pumpkin cheesecake and drizzled with a little homemade caramel!
Megan - The Emotional Baker says
These cookies make me so happy! So perfect for fall! & that extract flavor – genius! (PS: my favorite pumpkin flavored treat – uhh that’s hard, but I’ll say Pumpkin Muffins 🙂 )
Kathleen Rupff says
Hi April, These cookies look amazing! I have never heard of pumpkin spice extract– thanks so much for sharing! I love pumpkins– I think they’re sooo cute. Believe it or not I like plain pureed pumpkin from the can. I mix it with some yogurt, sweetner, and pumpkin spice, (and sometimes mix this with oatmeal…. Yum! Thank you for this awesome recipe and instructions!
Michelle says
Pumpkin Bread for sure
Joan LoBrutto says
My favorite pumpkin item is pumpkin pie with cinnamon whipped cream. A classic!
Lori says
Pumpkin spice bread!
Ann says
Pumpkin cookies are my favorite pumpkin something!!!
Courtney says
I am not sure what my favorite pumpkin treat is. I am in love with the specks of spice in these cookies and I am intrigued by the pumpkin extract in these cookies. We will say pumpkin cookies. You can never go wrong with them (typically) 🙂
Katherine Fitzgerald says
These are cute! My favorite pumpkin flavored thing is…. Pumpkin pie!!
Rose Peralta says
My favorite Pumpkin food is Pumpkin bread!
Phil says
I have a fantastically easy pumpkin cookie recipe with chocolate chips in it. They stay soft and chewy and delicious, and they’re my absolute favorite pumpkin thing!
Lynn says
Pumpkin + chocolate is actually SO good! Nice choice!
Cindy Seago says
My favorite pumpkin flavored thing is Pumpkin spice cake, or maybe its Pumpkin cobbler, hmmm I might go with a good ole Pumpkin roll, no its definately Pumpkin cinnamon rolls for breakfast!! Got to start the day off right !! 🙂
Lynn says
Unable to decide is a decision, Cindy 🙂
Jodi Pavlik says
I love pumpkin spice cappuccino!!!
Lindsay says
Pumpkin Cream Cheese Muffins!!!!
Kathy Wynne says
Your cookies look amazing! My favorite recipe is Pumpkin Pecan Pie.
Julie says
I love pumpkin bread!
Stephanie Carroll says
That’s a toss up between a Pumpkin Spice Latte and my Mom’s Pumpkin bread!
Kimberly says
These look amazing! I’m a PSL girl, but generally love cookies.
Melissa Michitti says
Can’t wait to try to make these, Lynn! My fave pumpkin thing are pumpkin muffins. 🙂
Lynn says
Mmmm, pumpkin muffins are a hit with me too!
Dawn Kirk says
Pumpkin fudge!
meredith says
I love pumpkin muffins!
Tim says
I think I would have to go with pumpkin pie as my favorite pumpkin product. I could eat a whole pie if I wasn’t forced to share. My wife also makes pumpkin muffins and pancakes, but they can’t beat the pie.
Amy says
These are gorgeous Lynn! Pumpkin containing sweet baked goods aren’t super popular here in Australia (yet…) but I do love a good slice of pumpkin pie when I can find it 🙂 or a good ole fashioned pumpkin scone with butter 😉
Kim says
Pumpkin pancakes with buttermilk syrup! Yum!
manda shank says
I like pumpkin bread
Brenda Haines says
It’s so hard to choose just one! But, I do love pumpkin bread with cream cheese. Thanks 🙂
Angela Hendricks says
I love pumpkin and chocolate chip muffins!
Calshondra Williams says
My favorite is Pumpkin Pie and Pumpkin Roll.
Erin says
My favorite pumpkin recipe is pumpkin ravioli. Yum!
Elise says
Thank you for posting this cookie recipe! I love anything pumpkin and can’t wait to make these. Never heard of the Pumpkin Spice Extract, so in case I wasn’t the winner I had to order it! It’s so intriguing to me! Along with these cookies I can see it being used in SO much of my fall baking!! Thanks again and Happy Baking!!
Elise says
P.S.- my favorite pumpkin recipe is my pumpkin bread!!
kflickinger73 says
Min is pumpkin spice muffins and cookies.
Carol LuBien says
I love pumpkin muffins!
Amy says
My favorite pumpkin flavored thing is pumpkin swirled cheesecake bars!!
Carlee says
It’s too hard to choose! I do love a PSL, but my grandma’s pumpkin bars are hard to beat!
Brittany Bell McKnight says
I seriously love pumpkin anything, but pumpkin bread is my favorite.
Megan says
Pumpkin scones are my favorite!
April says
I love pumpkin pancakes!
Valerie Chacon says
I love pumpkin spice hot chocolate!
Sharon says
Pumpkin pie is probably my favorite, but there are a few pumpkin muffin recipes I want to try! I also like those pumpkin spice baking bits they have out this time of year!
Jaclyn Reynolds says
Pumpkin donuts!!
Heather says
Pumpkin empanadas are a knockout, but it’s hard to pass up a simple, classic sugar cookie!
jujubee777 says
pumpkin in my oatmeal
Nancy Robinson says
Soft pumpkin drop cookies with browned butter icing!
Heather Urban says
While I’m a fan of most things pumpkin this time is year, pumpkin bread it’s definitely my favorite!
Carolsue Anderson says
I like all things pumpkin, but especially pumpkin pie with lots of whipped cream on it
digicats {at} sbcglobal {dot} net
Pat Schwab says
I love pumpkin muffins with raisins. Thanks
Ally says
I really love pumpkin spice creamer. I use it in coffee or use a splash in place of some milk and sugar in hot cocoa
Ally says
And on oatmeal.
gracefulcoffee says
I LOVE pumpkin bread!
mia2009(at)comcast(dot)net
Lynn says
Hey there! Thanks for entering the giveaway! You’ve randomly been chosen as the winner 🙂 please email me at freshaprilflours@gmail.com as soon as you can with your first and last name and mailing address and we’ll get a goodie box from Rodelle out to you soon!
Teresa says
pumpkin roll :))
Rose says
Hi Lynn! I made these last week (minus icing) and they were a hit!!! Thank you for this tasty and easy recipe! I’m making them again this week. A few questions, 1- does the icing harden? If so, how long does it take for icing to set? 2- do you recommend any specific icing dye? Thanks in advance!
Lynn says
Hi, Rose! So glad you enjoyed the cookies. Thanks for letting me know! To answer your questions: yes, the icing does harden. It takes only about an hour or two, depending on how thick you layer it. I like to use Americolor gel color, but I’ve used all kinds of coloring and they all work great.
Rose says
Thanks so much, Lynn! I have made these about 5 times already! Making more this week and next week! Thank you again, loooooove this recipe!
Jay Garpetti says
My favorite is white chocolate pumpkin spice cheesecake! Make it several times a year in the fall and winter months.
Baldwin says
I have pumpkin spice extract but wanted to try the Rodelle brand. Where in the heck does one find that? I’ve even tried eBay and Amazon.
Lynn says
Hi there! I see that it’s currently unavailable on Amazon, but that you can have them let you know when it’s in. Have you checked Rodelle’s website for locating where you can buy their products? That site is right here. Let me email my contact at Rodelle and see if I can get to the bottom of this 🙂
Cindy Canestrari says
Hi,
The pumpkin spice cookies are delicious and the dough was a dream to work with. I did however have problems with the icing, so I ended up using my own recipe and just added the pumpkin spice extract. I will definitely be making this dough again, for sure!
Lynn says
Thanks so much, Cindy! I love this cookie dough!