The scent of warm spices and baked pumpkin always takes me back to cozy autumn days spent in the kitchen. These Pumpkin Pie Cut-Out Cookies are the perfect way to capture that nostalgic feeling while adding a dash of creative fun. With their tender, spiced texture reminiscent of a pumpkin pie, these cookies serve as a delightful treat for family gatherings or festive celebrations. Easy to whip up and ideal for decorating, they promise to be a crowd-pleaser during the fall season. Whether you’re bustling around the kitchen with little hands eager to help or simply looking to satisfy your own cravings, this recipe makes for heartwarming moments. Who wouldn’t want to craft these sweet memories while embracing the flavors of fall? Let’s get baking and turn your kitchen into an autumn wonderland!
Why Make Pumpkin Pie Cut-Out Cookies?
Nostalgic Flavors: These cookies bring the warmth of fall into your home, evoking memories of cozy family gatherings.
Kid-Friendly Fun: Perfect for baking with children, they offer a creative outlet for decorating and personalizing each cookie.
Quick and Easy: With minimal prep time, you can whip up a batch in no time.
Versatile Treat: Not just for Halloween, these cookies shine at Thanksgiving and holiday parties too! Pair them with a warm drink or even serve alongside Cinnamon Roll Cookies for a delightful dessert table.
Delightful Texture: The perfect balance of soft and crispy, each bite melts in your mouth, reminiscent of traditional pumpkin pie.
Make-Ahead Option: Bake in advance; they store beautifully, or freeze the dough for future baking projects!
Pumpkin Pie Cut-Out Cookies Ingredients
For the Cookies
- All-Purpose Flour – Provides the perfect structure and tenderness; self-rising flour can be used if you skip the baking powder.
- Baking Powder – Ensures your cookies rise nicely for that light, fluffy texture.
- Salt – Balances the sweetness and enhances the overall flavor.
- Pumpkin Pie Spice – Infuses cozy autumn flavors; can substitute with cinnamon and nutmeg if needed.
- Crisco All-Vegetable Shortening – Creates a soft texture; butter offers a rich flavor but may change the crumb.
- White Sugar – Sweetens your cookies and enhances texture; switch to brown sugar for a chewier bite.
- Egg – Binds everything together and adds moisture; remember to use a room temperature egg!
- Whole Milk – Ensures moisture, contributing to a tender cookie; feel free to swap with almond or oat milk for a dairy-free version.
- Vanilla Extract – Elevates flavor depth; pure vanilla offers the best taste.
For the Glaze
- Powdered Sugar – Sweetens and helps create a smooth icing finish.
- Warm Water – Helps adjust the icing sugar consistency; easy to add for the desired thickness.
- Lemon Juice – Aids in stabilizing royal icing for a perfect finish.
- Egg Whites – Essential for a glossy, sturdy royal icing; using room temperature eggs achieves the best whipped volume.
- Food Coloring – Optional for decorating; consider gel colors to achieve vibrant designs.
With these Pumpkin Pie Cut-Out Cookies ingredients, you’re all set to create delightful treats that capture the essence of fall. Happy baking!
Step‑by‑Step Instructions for Pumpkin Pie Cut-Out Cookies
Step 1: Preheat the Oven
Begin your baking adventure by preheating your oven to 350°F (175°C). This step is crucial for ensuring your Pumpkin Pie Cut-Out Cookies bake evenly and become delightfully golden. As the oven warms, gather your baking sheets and line them with parchment paper to prepare for the delicious shapes you’ll soon create!
Step 2: Prepare Dry Ingredients
In a large mixing bowl, whisk together 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of salt, and 2 teaspoons of pumpkin pie spice. This blend of dry ingredients will form the base of your cookie dough. Make sure to whisk thoroughly until everything is combined and airy, then set it aside as you tackle the wet ingredients in the next step.
Step 3: Cream Shortening and Sugar
In a separate bowl, cream together 1 cup of Crisco and 1 cup of white sugar using an electric mixer on high speed for about 3-5 minutes. The mixture should turn light and fluffy, creating a delightful base for your Pumpkin Pie Cut-Out Cookies. This process aerates the mixture, ensuring your cookies are light and tender once baked!
Step 4: Incorporate Wet Ingredients
Now, add in 1 room temperature egg, ¼ cup of whole milk, and 1 teaspoon of vanilla extract to the creamed mixture. Beat these ingredients together until fully combined and smooth, around 1-2 minutes. The addition of these wet ingredients helps bind the dough and introduces the lovely flavors that will make your cookies irresistible.
Step 5: Combine Mixtures
Gradually add the dry ingredient mixture to the wet mixture, folding it in gently until just combined. The dough will come together but should still be slightly crumbly in texture. Avoid over-mixing to ensure your Pumpkin Pie Cut-Out Cookies maintain their tender consistency.
Step 6: Roll Out Dough
Divide the dough into two equal portions and lightly flour your countertop to prepare for rolling. Using a rolling pin, roll out each portion to about ¼-inch thickness for sturdy cookies. This thickness is perfect for holding their shape when cut and baked. If the dough is sticking, sprinkle a little more flour on top as needed.
Step 7: Cut Shapes
Using festive cookie cutters of your choice, cut shapes from the rolled-out dough and place them on the lined baking sheets. The fun of creating Pumpkin Pie Cut-Out Cookies is in the variety of shapes and designs! Leave a slight space between each cookie to allow for puffing during baking.
Step 8: Bake
Place the baking sheets in the preheated oven and bake the cookies for 10-11 minutes. Watch closely as the edges begin to turn a light golden color—this is your cue to remove them! Let the cookies cool on the baking sheet for about 2 minutes before transferring them to a wire rack to cool completely.
Step 9: Prepare Icing
While your cookies are cooling, whisk together 2 cups of powdered sugar with warm water until smooth. Adjust the consistency as needed by adding more sugar or water. For royal icing, beat 2 egg whites with 1 teaspoon of lemon juice, then gradually add the powdered sugar until the icing is glossy and holds its shape, perfect for decorating your Pumpkin Pie Cut-Out Cookies!
Step 10: Decorate
Once your cookies are completely cooled, unleash your creativity by decorating them with the prepared icing. Use food coloring for fun designs and let the cookies dry completely before serving. Enjoy sharing the festive joy these delicious treats bring to your family gatherings or cozy fall afternoons!
How to Store and Freeze Pumpkin Pie Cut-Out Cookies
Room Temperature: Store your cookies in an airtight container at room temperature for up to one week, ensuring they stay soft and flavorful.
Refrigerator: If you prefer an extended freshness, you can refrigerate the cookies for up to two weeks; simply place them in an airtight container to maintain moisture.
Freezer: For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer them to a zip-top freezer bag for up to three months.
Dough Storage: You can also make the dough ahead of time! Refrigerate it for up to three days or freeze it tightly wrapped for up to three months.
Make Ahead Options
These Pumpkin Pie Cut-Out Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 3 days in advance by making it, wrapping it tightly in plastic wrap, and refrigerating until you’re ready to bake. Additionally, the decorated cookies can be stored in an airtight container at room temperature for up to one week, allowing you to enjoy them without the rush. For optimal quality, ensure the dough is well-chilled before rolling it out, as this helps maintain structure and flavor. When you’re ready to serve, simply bake the chilled dough as per the recipe instructions, and you’ll have fresh, festive cookies with minimal effort!
What to Serve with Pumpkin Pie Cut-Out Cookies
The warm, spiced flavor of these cookies can be beautifully complemented by a variety of delightful accompaniments.
- Creamy Hot Chocolate: A rich, velvety drink that pairs perfectly with the sweet flavors of the cookies, creating a cozy autumn experience.
- Spiced Apple Cider: This warm, fragrant beverage adds a touch of brightness and spice that enhances the pumpkin essence in your cookies.
- Whipped Cream Topping: Light and airy, a dollop of homemade whipped cream brings a luxurious texture to every bite.
- Vanilla Ice Cream: The cool creaminess of vanilla ice cream offers a delightful contrast, turning a simple treat into a festive dessert.
- Festive Fruit Salad: Fresh and vibrant, a mix of seasonal fruits like apples, pears, and pomegranate seeds adds a refreshing crunch and balance to the sweetness.
- Buttery Pecan Scones: A nutty counterpart that brings a crunchy texture, scones can be served alongside cookies for a delightful spread during tea time.
- Maple Glazed Carrots: Feeling adventurous? This savory-sweet side provides a unique contrast while echoing the warm flavors of fall, making for an unexpected but pleasing pairing!
- Coffee or Chai Latte: Warm and inviting drinks that invigorate the senses, they create a perfect atmosphere for enjoying these sweet treats during a cold afternoon.
Expert Tips for Pumpkin Pie Cut-Out Cookies
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Dough Thickness Matters: Aim for about ¼ inch thickness when rolling out the dough. This ensures sturdiness and prevents breakage during cutting and baking.
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Chill Before Cutting: Refrigerate the rolled-out dough for at least 30 minutes before cutting shapes. This helps maintain their form and prevents spreading in the oven.
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Golden Edges: Keep a close eye while baking! Remove the cookies when the edges are lightly golden to avoid overbaking, which can lead to a dry texture.
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Icing Tips: Use a clean surface when icing to avoid sticking. If using royal icing, make sure your egg whites are at room temperature for the best volume when whipped.
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Storage Success: Store your Pumpkin Pie Cut-Out Cookies in an airtight container at room temperature for up to one week, keeping them fresh and delightful for your family.
Pumpkin Pie Cut-Out Cookies Variations
Feel free to get creative and tailor these delightful cookies to your taste!
- Dairy-Free: Substitute whole milk with almond or oat milk for a delicious dairy-free treat.
- Flavor Boost: Swap pumpkin pie spice with a mix of equal parts cinnamon, nutmeg, and ginger for a zesty twist.
- Chewy Texture: Replace white sugar with brown sugar for a chewier cookie that brings a hint of molasses flavor.
- Vibrant Colors: Add food coloring to your icing to create festive designs, perfect for any Autumn celebration. Using gel colors can give you vibrant results!
- Nutty Crunch: Fold in finely chopped nuts, like walnuts or pecans, into the dough for added texture and a delightful crunch.
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour to make these cookies suitable for everyone.
- Chocolate Lovers: Drizzle melted chocolate over the cookies or incorporate chocolate chips into the dough for a rich, chocolatey goodness. Pair them with Cinnamon Roll Cookies for a dreamy dessert spread!
- Different Shapes: Use various cookie cutters for themed occasions, from Halloween bats to Thanksgiving turkeys, to personalize your cookies.
Embrace your creativity and enjoy the process of making these seasonal favorites your own!
Pumpkin Pie Cut-Out Cookies Recipe FAQs
How do I choose the right pumpkin pie spice for my cookies?
Absolutely! When selecting pumpkin pie spice, look for a blend that includes cinnamon, nutmeg, ginger, and allspice for the most authentic autumn flavor. If you can’t find it, feel free to mix 1 teaspoon of cinnamon with ¼ teaspoon each of nutmeg and ginger, creating a homemade version that captures that lovely fall warmth.
How should I store my baked Pumpkin Pie Cut-Out Cookies?
You can store these delightful cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, you can refrigerate them in an airtight container for up to two weeks, just make sure to let them sit at room temperature for about 15 minutes before enjoying!
Can I freeze my Pumpkin Pie Cut-Out Cookies?
Yes! To freeze, place the cooled cookies in a single layer on a baking sheet until frozen solid; this prevents them from sticking together. Then, transfer them to a zip-top freezer bag, where they will last for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature for a tasty treat anytime.
What if my cookie dough is too crumbly?
If your dough feels too crumbly, don’t worry! This can happen if not enough moisture has been added. I recommend gently mixing in a teaspoon of milk at a time until the dough reaches a slightly sticky yet moldable consistency. This will help bind everything together!
Can I use gluten-free flour for these cookies?
Very much! You can substitute all-purpose flour for a gluten-free blend that’s designed for baking. Just be sure to include a binding agent, like xanthan gum, if your blend doesn’t already have one. This will help maintain the tender crumb and structure of your Pumpkin Pie Cut-Out Cookies.
Are these cookies safe for pets?
No, these Pumpkin Pie Cut-Out Cookies contain ingredients like sugar and egg, which are not suitable for pets, especially dogs. It’s best to keep them out of reach from your furry friends! Always opt for pet-safe treats when treating your pets!
Pumpkin Pie Cut-Out Cookies That Melt in Your Mouth
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, salt, and pumpkin pie spice.
- Cream together shortening and sugar until light and fluffy.
- Incorporate egg, milk, and vanilla into the creamed mixture until smooth.
- Gradually add dry ingredients to the wet mixture until just combined.
- Divide dough, roll out to ¼-inch thickness, and cut shapes with cookie cutters.
- Bake cookies for 10-11 minutes or until edges are lightly golden.
- Cool cookies on the baking sheet for 2 minutes, then transfer to a wire rack.
- Prepare icing by whisking powdered sugar with warm water and then beat egg whites with lemon juice until glossy.
- Decorate cooled cookies with icing and let dry completely.
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