Description
Delight in the cozy flavors of fall with these Pumpkin Spice Cutouts, soft and aromatic cookies perfect for holiday baking. Featuring warm pumpkin pie spice and rich pumpkin purée, these cutout cookies are easy to make and decorate, offering a festive treat that holds its shape beautifully after chilling.
Ingredients
Dry Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 large egg
- ¾ cup pumpkin purée (not pumpkin pie filling)
- 1 teaspoon vanilla extract
Optional for Decoration
- Powdered sugar or icing
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar using a mixer until the mixture is light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg, pumpkin purée, and vanilla extract until the mixture is smooth and uniform.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Mix just until combined to avoid overworking the dough.
- Chill the Dough: Divide the dough into two equal portions, flatten each into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour. This step helps the cookies hold their shape during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Roll and Cut Dough: On a lightly floured surface, take one dough disk and roll it out to about ¼-inch thickness. Use your favorite cookie cutters to cut the dough into shapes.
- Arrange and Bake: Place the cut-out cookies on the prepared baking sheets spaced about 1 inch apart. Bake for 8 to 10 minutes, or until the edges are just lightly golden.
- Cool and Decorate: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Decorate with powdered sugar or icing if desired.
Notes
- Chilling the dough is crucial for helping the cookies maintain their shape while baking.
- For an extra burst of flavor, consider adding a touch of maple extract to the dough or sprinkling cinnamon sugar on the cookies before baking.
- Use pumpkin purée, not pumpkin pie filling, to achieve the best texture and flavor.
- These cookies can be stored in an airtight container for up to a week.
