Easy to cut pumpkin cookies

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Grab your fall cookie cutters and make these easy to cut pumpkin cookies. They're full of fall spice flavors, making them perfect for a Thanksgiving cookie dessert. The dough is easy to roll and cut into cute pumpkin shapes, and the decor is a snap.

Easy to cut pumpkin cookies

I am always looking forward to baking during the fall months. Fall cookies like caramel apple pie cookies and pumpkin chocolate chip cookies are delicious fall cookies. But, these cut pumpkin cookies are very easy to make.

Initially, I found these Pioneer Woman cut pumpkin cookies. Adapt the recipe and used Betty Crocker store-bought icing tubes and orange sandpaper to keep the decor easy. Many of you are like me, easily intimidated by cookie decorating. So, I know many of you will like how simple my version is.

My kids LOVE these pumpkin shaped cookies. Since they are similar to a pop-out sugar cookie but, with added pumpkin spices, they are cute for kids' lunch boxes or a Thanksgiving dessert. They would even make a great addition to a bake sale or cookie swap.

I used individual fall spices for my cookie dough because I didn't have a batch of homemade pumpkin pie spices. Feel free to use them separately or make a batch of Pumpkin Pie Spice.

Pumpkin and spice cookie dough comes together quickly and requires only a few minutes of refrigeration. Therefore, they can be baked in your oven fairly quickly. The result is a smooth, crisp, pumpkin-flavored cookie.

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These cut pumpkin cookies are great with or without frosting and decorations. There is no need to decorate them because they are also delicious!

I mentioned that I used store-bought prepared icing tubes. If you have time and food colors or gels on hand, you can make homemade or even a real icing. I added extra color with orange sand sugar. You can find these two items in the baking aisle of your supermarket. I like to keep these fast cookies smooth.

Ingredients for sliced ​​pumpkin cookies

  • Pumpkin puree
  • Flour
  • Sugar
  • Brown sugar
  • baking powder
  • Egg
  • Milk
  • Butter
  • Vanilla extract
  • Cinnamon
  • Nutmeg
  • Ginger
  • All spices
  • Optional homemade or store-bought frosting

How to make cut pumpkin cookies

First, combine the flour, baking soda, and spices in a medium bowl. Then beat until well combined.

Then beat the softened butter with an electric hand mixer until creamy. I use a large bowl for this step.

For the next step, add the sugars and mix well.

Then add the egg, vanilla, and squash. Mix to combine all the ingredients.

Gradually add small amounts of the flour mixture at a time until everything is added.

Then separate the dough in half. Flatten into discs and place between plastic or a zippered bag. And refrigerate for 15-30 minutes.

Next, preheat the oven to 350 degrees. Roll out the thin dough and use cookie cutters to cut the cookies. Finally, bake cookies on an ungreased cookie sheet for 9-11 minutes. I like to look for the gold around the edges.

Transfer the pumpkin cookies to a wire rack to cool completely. Then, decorate or enjoy as is.

Easy to cut pumpkin cookies

Grab your fall cookie cutters and make these easy to cut pumpkin cookies. They're full of fall spice flavors, making them perfect for a Thanksgiving cookie dessert. The dough is easy to roll and cut into cute pumpkin shapes, and the decor is a snap. Preparation time: 20 minutes Cooking time: 11 minutes Servings: 24 cookies

Ingredients

  • 3 1/4 cup flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon
  • 1/4 teaspoonful of ginger
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1 cup butter
  • 2/3 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 teaspoon of vanilla
  • 1/4 cup pumpkin puree

Instructions

  • Combine flour, baking powder, and spices in large bowl. Whisk to combine. Set aside.
  • Beat the butter until smooth.
  • Add sugar and brown sugar. Whisk until fluffy.
  • Add the pumpkin, egg, and vanilla. Beat until incorporated.
  • Scrape down the sides of the bowl.
  • Gradually add flour mixture while whisking on low speed.
  • Continue beating until incorporated and the dough forms a ball.
  • Place the ball of dough on a clean work surface and kneel until you have a clean ball.
  • Divide in half, flatten on a disk and place in plastic.
  • Refrigerate for 30 minutes.
  • Preheat oven to 350.
  • Lightly flour a work surface.
  • Roll out the dough and cut into a pumpkin shape.
  • Place on an ungreased baking sheet and bake for 9-11 minutes (lightly browning on the edges).
  • Let cool completely before decorating.

pumpkin cut easy cookies

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