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–+ servings
pumpkin shaped cookie recipe

Pumpkin Cutout Cookies

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 24 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

For best results, ensure that your dough is well-chilled to make rolling easier and prevent sticking. You can also add a dash of ground cloves or ginger for additional spice flavor. If you wish to decorate your cookies, royal icing works wonderfully for detailed designs.
Tried this recipe?Let us know how it was!