Bring the warm flavors of fall your kitchen with these Pumpkin Cut-Out Sugar Cookie Recipe! Perfect for seasonal celebrations or just a cozy afternoon treat, these cookies are as fun to decorate as they are to eat.
Pumpkin Cut-Out Sugar Cookie Recipe :
Celebrate autumn with pumpkin-shaped sugar cookies that are soft, buttery, and lightly spiced. These delightful cookies hold their shape beautifully, making them ideal for decorating with royal icing or colorful glazes.
History of the Recipe :
Sugar cookies have been a beloved dessert for centuries, originating in the 1700s. Bakers around the world have adapted the recipe to suit different occasions, and fall-themed cookies have become a seasonal favorite. Incorporating pumpkin spice into sugar cookies is a modern twist that combines the cozy flavors of autumn with the timeless appeal of cut-out cookies.
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Perfect Pumpkin Cut-Out Sugar Cookie Recipe
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- Optional: orange food coloring for a festive touch
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined. If using food coloring, add it now and mix until evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Chill the Dough: Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
- Roll and Cut: Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use pumpkin-shaped cookie cutters to cut out cookies and place them on the prepared baking sheets.
- Bake: Bake for 8-10 minutes, or until the edges are just starting to turn golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Decorate: Once cooled, decorate the cookies with royal icing, buttercream, or glazes.
Notes
- Chilling the dough is essential to prevent the cookies from spreading during baking.
- Store undecorated cookies in an airtight container at room temperature for up to a week.
Tips for Pumpkin Cut-Out Sugar Cookie Recipe :
- Use gel food coloring for vibrant hues without altering the dough’s consistency.
- Add a pinch more pumpkin pie spice for a stronger flavor.
- If you don’t have pumpkin-shaped cutters, use round cutters and decorate to mimic pumpkins.
FAQs for Pumpkin Cut-Out Sugar Cookie Recipe :
- Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 3 days. Let it soften slightly before rolling. - What icing works best for decorating?
Royal icing is ideal for intricate designs, while buttercream is great for a creamy texture. - Can I freeze the cookies?
Yes, baked cookies (undecorated) can be frozen for up to 3 months. Thaw at room temperature before decorating.
Conclusion :
Pumpkin cut-out sugar cookies are a delightful way to celebrate the fall season. With their buttery texture, hint of spice, and festive shape, these cookies are perfect for sharing with family and friends. Whether you’re hosting a party or enjoying a cozy baking day at home, this recipe is sure to become a seasonal favorite.