Try our favorite pumpkin cut-out sugar cookies for Halloween and the fall season! These hold their shape and are perfect for icing and sprinkles.
Course: Cookies, Dessert
Cuisine: Halloween, Thanksgiving
Keyword: pumpkin cookie recipe, pumpkin sugar cookies
Servings: 24cookies (varies)
Author: Nikki Gladd
For the cookies:
1cupunsalted butter, at room temperature
1/2cuplight brown sugar
1 1/2teaspoonbaking powder
1teaspoonpumpkin pie spice
In a large bowl, beat the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.
In a separate medium bowl, whisk together the flour, baking powder, salt, and pumpkin spice. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour.
Divide dough in half and shape each into a disc. Wrap tightly with plastic wrap and chill in fridge for at least one hour.
Preheat the oven to 350°F. Line large baking sheet with parchment paper; set aside.
Remove one chilled dough disc from fridge. On a large clean surface, roll dough to about 1/4-inch thickness. Cut out shapes with cookie cutter and transfer to prepared baking sheet.
Bake 10 to 12 minutes, or until edges are just starting to brown. Remove from oven, let cool 8 minutes on cookie sheet then transfer to wire rack to cool completely. Repeat with remaining dough.
Decorate as desired with preferred icing and sprinkles.
Nutrition information is an estimation only based on a yield of 24 cookies and without icing or sprinkles.