Description
A softer, chewier spin on classic cut-out cookies, these combine pumpkin puree with autumn spices for warm, tender cookies that roll and hold shapes beautifully.
Ingredients
Scale
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
For rolling / finishing
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
Instructions
- Make the dough: In a mixing bowl, beat the softened butter with the granulated sugar until lighter in color and slightly fluffy. Add the egg, pumpkin puree, and vanilla; mix until evenly combined.
- Combine dry ingredients: Whisk together the flour, baking soda, baking powder, salt, and all the spices in a separate bowl. Add the dry mix to the wet ingredients in batches, stirring just until a soft dough forms. Avoid overworking the mixture.
- Chill: Divide the dough into two disks, wrap each in plastic, and refrigerate for at least 1 hour (this firms the dough and helps the cookies keep crisp edges when baked). You may freeze the disks for later use.
- Preheat and prep: Heat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Roll and cut: Lightly flour your work surface and roll one disk to about ¼-inch thick. Use cookie cutters to cut shapes and transfer them to the prepared sheets, spacing them slightly apart.
- Cinnamon-sugar coating: Combine the ¼ cup sugar and ½ tsp cinnamon in a small bowl. Lightly sprinkle or brush the tops of the cut cookies with the mixture before baking for a subtle crunch and extra spice.
- Bake: Place the baking sheets in the oven and bake 8–10 minutes, until the edges just begin to show a light golden color. The centers may look a touch soft — they’ll set as they cool.
- Cool: Let the cookies rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Serving & Storage
- Store cooled cookies in an airtight container at room temperature for up to one week.
- To freeze baked cookies, layer with parchment in a freezer-safe container for up to three months; thaw at room temperature before serving.
- Notes & Tips
- Use plain canned pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
- If the dough seems sticky while rolling, chill it a bit longer or roll between sheets of parchment to avoid adding excess flour.
- For a quicker bake later, shape and freeze cut cookies on a tray, then transfer to a bag; bake from frozen, adding a minute or two to the time.
- Adjust the spice levels to taste — a pinch more ginger or nutmeg will push the flavor warmer and more autumnal.
Nutrition
- Serving Size: 1 cookie
- Calories: 120kcal
- Sugar: 10g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg