Picture the warm, inviting aroma of cinnamon and nutmeg wafting through your kitchen as you prepare these delightful Pumpkin Cutout Cookies.
There’s something comforting about how easy these cookies are to make, transforming simple pantry staples into a cozy dessert that’s perfect for any autumn gathering.
As the dough chills and bakes, anticipation builds for the soft, golden cookies waiting to be decorated.
Let’s bring this delicious treat to life together!
Kitchen Tools Required
- 1 Mixing bowl
- 1 Electric mixer
- 1 Rolling pin
- 2 Baking sheets
- 2 sheets Parchment paper
- 1 Cookie cutter
- 1 Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree
Cook & Prep Time
To efficiently manage your time while preparing and baking Pumpkin Cutout Cookies, here’s a suggested timeline:
- Preparation (Reading & Gathering Ingredients) – 10 minutes
- Spend the first 10 minutes reading through the recipe and gathering all the necessary ingredients and equipment.
- Mixing the Dry Ingredients – 5 minutes
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Creaming the Butter and Sugar – 5 minutes
- In another bowl, beat the butter and sugar with an electric mixer until light and fluffy.
- Combining Wet Ingredients – 5 minutes
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Stir in the pumpkin puree until smooth.
- Mixing Dry and Wet Ingredients – 5 minutes
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chilling the Dough – 1 hour
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
During this time, you can take a break or clean up the workspace.
7. Preheating and Preparing Baking Sheets – 10 minutes
- Preheat the oven to 350°F (175°C).
- Line baking sheets with parchment paper.
8. Rolling and Cutting the Dough – 15 minutes
- Roll out the dough on a floured surface to about 1/4 inch thickness.
- Use a cookie cutter to cut out shapes and place them on the prepared baking sheets.
9. Baking the Cookies – 10 minutes
– Bake the cookies for 10 minutes or until edges are lightly golden.
10. Cooling the Cookies – 10 minutes
– Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a mixing bowl.
Beat the butter and sugar with an electric mixer until light and fluffy.
Add the egg and vanilla extract to the butter mixture and beat until well combined.
Stir in the pumpkin puree until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out the dough on a floured surface to about 1/4 inch thickness.
Use a cookie cutter to cut out shapes and place them on the prepared baking sheets.
Bake the cookies for 10 minutes or until edges are lightly golden.
Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Serving Tips
- Hot Apple Cider: Pair these cookies with a warm mug of apple cider for a cozy, autumnal treat.
- Vanilla Ice Cream: Serve the cookies with a scoop of vanilla ice cream for a delightful contrast of warm and cold.
- Spiced Tea: A cup of spiced tea complements the cinnamon and nutmeg flavors in the cookies beautifully.
- Caramel Sauce Drizzle: Add a drizzle of caramel sauce over the cookies for an extra layer of sweetness.
- Decorative Royal Icing: Use royal icing to add festive designs to the cookies, making them perfect for holiday gatherings.
Storage
To store pumpkin cutout cookies, place them in an airtight container layered with parchment paper to prevent sticking.
Keep them at room temperature for up to one week for ideal freshness.
Freezing
To freeze pumpkin cutout cookies, cool them completely.
Then, layer them with parchment paper in an airtight container.
Thaw at room temperature.
For decorated cookies, freeze undecorated.
Decorate after thawing.
Reheating
To reheat pumpkin cutout cookies, use a microwave at low power for 10-15 seconds.
Alternatively, use an oven at 300°F for 5 minutes to maintain softness without drying them out.
Final Thoughts
Pumpkin Cutout Cookies are a delightful treat that embody the flavors of fall.
They’re perfect for festive occasions or simply enjoying with a cup of tea.
By following the steps above, you’ll create cookies that aren’t only delicious but also visually appealing.
Remember, chilling the dough is key to achieving a smooth and easy-to-roll texture.
Adding extra spices can enhance the flavor profile, making your cookies even more special.
If you decide to decorate them, royal icing allows for creative and intricate designs.
Whether you keep them simple or elaborate, these cookies are sure to be a hit. Enjoy the process and the delicious results!
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
You can use fresh pumpkin instead of canned puree. Roast, mash, and strain it for a smoother texture. Enhance flavor by pairing with cinnamon and nutmeg. Confirm it’s well-drained to maintain the dough’s consistency and artistry.
How Can I Make These Cookies Gluten-Free?
To make them gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Confirm it’s a 1:1 replacement for best results. Enhance flavor by pairing with a touch of orange zest for artistic presentation.
What Is the Best Way to Prevent Cookies From Spreading?
You should chill the dough thoroughly before baking to prevent cookies from spreading. Use parchment paper for even heat distribution. Pair with a hint of ginger for a spicy twist. Decorate artistically with royal icing.
Can I Substitute Brown Sugar for Granulated Sugar?
You can substitute brown sugar for granulated sugar, but expect a moister, chewier texture and a subtle molasses flavor. This swap enhances warmth when paired with spices like cinnamon and nutmeg, creating a richer, artistic presentation.
Are There Any Vegan Alternatives for the Ingredients?
For vegan alternatives, use coconut oil instead of butter, flaxseed mixed with water for the egg, and a plant-based milk. These swaps maintain texture and allow for artistic presentation when decorating with vegan-friendly icing.
Pumpkin Cutout Cookies
Equipment
- 1 Mixing bowl
- 1 Electric mixer
- 1 Rolling Pin
- 2 Baking sheet
- 2 Parchment paper 2 sheets
- 1 Cookie cutter
- 1 Cooling rack
Ingredients
- 2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree
Instructions
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the butter and sugar with an electric mixer until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Stir in the pumpkin puree until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the dough on a floured surface to about 1/4 inch thickness.
- Use a cookie cutter to cut out shapes and place them on the prepared baking sheets.
- Bake the cookies for 10 minutes or until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
