Skip to content 
Oh, fall baking! There’s just something so cozy about it, isn’t there? The crisp air, the changing leaves, and of course, spending time in the kitchen creating those perfect fall vibes. My absolute favorite thing to whip up this time of year are these incredible pumpkin sugar cookies. Seriously, I’ve tried so many recipes over the years, looking for that sweet spot – cookies that are perfectly soft in the middle but sturdy enough to hold up to all sorts of glorious royal icing decorations. And guess what? I finally nailed it! This recipe is my go-to for those beautiful, festive fall decorated cookies that just taste like autumn. They’re simple, satisfying, and bring such a cheer to any gathering.
- Gather Your Ingredients for Perfect Pumpkin Sugar Cookies
- Easy Steps to Make Pumpkin Sugar Cookies
- Tips for Perfect Pumpkin Sugar Cookies Every Time
- Ingredient Notes and Substitutions for Pumpkin Spice Cutouts
- Storing Your Pumpkin Sugar Cookies
- Frequently Asked Questions About Pumpkin Sugar Cookies
- Estimated Nutritional Information
- Share Your Fall Decorated Cookies Creations
Gather Your Ingredients for Perfect Pumpkin Sugar Cookies
Alright, let’s get our cookie-making essentials ready! The beauty of these pumpkin sugar cookies is that they come together with ingredients you probably already have in your pantry or can easily grab at the store. Using good quality, fresh stuff really makes a difference, you know? We want that perfect flavor and texture. Creamy butter, fresh eggs, real pumpkin puree – they’re the stars here. Don’t worry, nothing too fancy or hard to find, just simple, wholesome ingredients for the most delicious fall decorated cookies!
Easy Steps to Make Pumpkin Sugar Cookies
Alright, let’s get these delicious pumpkin sugar cookies into the oven! Making them is really straightforward, and honestly, it’s the most fun part. We’ll just follow these simple steps, and you’ll be decorating in no time. Remember, the goal is a beautiful cookie that’s soft inside and holds its shape perfectly for your fall decorated cookies. Don’t worry if you’re new to this; I’ll walk you through every single step!
Creaming Butter and Sugar for Soft Pumpkin Sugar Cookies
First thing’s first, grab your softened butter and sugar. We want to cream these together until they look super light and fluffy, almost like pale yellow whipped cream. This step is key for getting that nice, soft texture in our finished pumpkin sugar cookies. It really makes a difference!
Incorporating Wet Ingredients for Flavorful Pumpkin Sugar Cookies
Now, let’s add in those eggs, one at a time, making sure each one gets mixed in well before adding the next. Then, stir in that splash of vanilla extract and the pumpkin puree. This is where our cookies get that beautiful flavor and amazing moisture!
Combining Dry Ingredients for the Perfect Pumpkin Cut Out Cookies
In a separate bowl, let’s whisk together our dry stuff: the pumpkin pie spice, baking soda, salt, and flour. Getting these combined well ensures everything is evenly distributed, which is super important for the perfect pumpkin cut out cookies. No one wants a bite that’s only spice or only flour, right?
Mixing Dough for Your Pumpkin Spice Cutouts
Now for the magic connection! Gradually add the dry ingredients into our wet mixture. Mix it all up until it’s *just* combined. Seriously, don’t go crazy mixing it; we just want everything to come together into a nice dough. Overmixing can make our pumpkin spice cutouts tough, and we definitely don’t want that.
Chilling the Dough for Ideal Pumpkin Sugar Cookies
Okay, here’s a crucial step for perfect pumpkin sugar cookies, especially if you want them to hold their shape: divide the dough into two flat discs, wrap them up tight in plastic wrap, and pop them in the fridge for at least an hour. This makes the dough much easier to roll out and prevents your cutouts from spreading too much in the oven.
Rolling and Cutting Pumpkin Cut Out Cookies
Once the dough is nice and chilled, preheat your oven to 375°F (190°C). Grab some parchment paper and line your baking sheets. On a lightly floured surface – just a little sprinkle! – roll out your dough to about a quarter of an inch thick. Use your favorite cookie cutters to make all sorts of fun shapes, then carefully place them onto your prepared baking sheets.
Baking Your Soft Pumpkin Sugar Cookie
Into the oven they go! Bake these sweet little guys for about 8 to 10 minutes. You’re looking for the edges to just start turning a light golden brown. Remember, ovens can be a bit different, so keep an eye on them towards the end. We want that lovely golden edge, but not burnt!
Cooling and Decorating Your Fall Decorated Cookies
Once they’re out of the oven, let them hang out on the baking sheets for a few minutes – they’re super delicate right out of the heat. Then, carefully transfer them to a wire rack to cool completely. This part is so important if you want to decorate them with icing! Trying to ice warm cookies is a recipe for melty, messy disaster. Patience here pays off!
Tips for Perfect Pumpkin Sugar Cookies Every Time
You know, like Alex says on Pure Cooking Joy, making amazing food doesn’t have to be complicated! These pumpkin sugar cookies are proof of that. But to get them just *perfect* every time, I’ve picked up a few little tricks that really make a difference. It’s all about paying attention to a few small details, and you’ll be amazed at how much more confident you feel in the kitchen. Trust me, these little tips will elevate your fall decorated cookies from good to absolutely spectacular!
Achieving the Best Soft Pumpkin Sugar Cookie Texture
Want that super soft, melt-in-your-mouth texture? Make sure your butter and sugar are creamed properly – that’s the golden ticket! And when it comes to baking, don’t let them get too brown. Just a light golden edge means they’ll stay wonderfully soft and chewy in the middle. Overbaking is the enemy of soft cookies, so watch them closely!
Decorating Iced Pumpkin Cookies Like a Pro
Okay, so you’ve got your perfectly cooled pumpkin cut out cookies, and now for the decorating! For that smooth, professional look on your iced pumpkin cookies, you want a royal icing that’s the consistency of toothpaste. If it’s too thick, it’ll be hard to spread nicely, and too thin and it’ll run everywhere! A simple piping bag with a small round tip works wonders for those intricate designs on your pumpkin spice cutouts.
Ingredient Notes and Substitutions for Pumpkin Spice Cutouts
Let’s chat about these ingredients for our pumpkin spice cutouts! So, the pumpkin puree is key – make sure you’re using pure pumpkin puree, not pumpkin pie filling, as that stuff has extra sugar and spices we don’t need here. If you don’t have pumpkin pie spice, no worries! You can totally whip up your own blend with cinnamon, ginger, nutmeg, and cloves. And for the butter? Softened unsalted butter is best for controlling the salt, but if you only have salted, just cut back on the extra salt a tiny bit. Easy peasy!
Storing Your Pumpkin Sugar Cookies
Now, what do you do with all these amazing pumpkin sugar cookies once they’re baked and cooled (or even before!)? Storing them properly is super important to keep them tasting fresh and perfect for decorating. The dough itself is a rockstar for make-ahead – it’ll keep in the fridge for up to 3 days, which is my secret weapon for stress-free holiday baking. Just remember to wrap it up tight!
Frequently Asked Questions About Pumpkin Sugar Cookies
I get asked so many great questions about these pumpkin sugar cookies, and I’m happy to share all the little secrets! Whether you’re wondering about make-ahead options or how to get those perfect shapes for decorating, I’ve got you covered. Let’s dive into some of the most common ones!
Can I make pumpkin sugar cookies without chilling the dough?
While this recipe works best when the dough is chilled for rolling out those perfect pumpkin cut out cookies, you *can* try a ‘no-chill’ method. Just be aware that the dough will be softer, making it trickier to cut shapes cleanly. You might get a softer, more spread-out cookie instead of a crisp cut-out.
How do I get my pumpkin cut out cookies to hold their shape?
The secret to amazing pumpkin cut out cookies that keep their shapes is that crucial chilling time! Make sure your dough is nice and firm. Rolling them to an even 1/4 inch thickness also really helps. And remember, don’t overmix the dough when you’re combining the wet and dry ingredients – that keeps our pumpkin spice cutouts from spreading too much.
What’s the best way to store decorated iced pumpkin cookies?
Once your iced pumpkin cookies are totally dry after decorating – and give them plenty of time to dry, seriously! – you can store them in an airtight container. It’s best to put parchment paper between layers so the icing doesn’t stick. They’ll stay beautiful for days, perfect for your fall decorated cookie platters!
Estimated Nutritional Information
Just a heads-up, the nutritional details for these yummy pumpkin sugar cookies are just an estimate, you know? Things can change a little depending on the brands you use or if you make tiny tweaks. But generally, each cookie about 180 calories, with around 8g of fat, 25g of carbs, and 15g of sugar. They’re a nice little treat that tastes like pure fall joy!
Share Your Fall Decorated Cookies Creations
I absolutely LOVE seeing your creations! When you make these pumpkin sugar cookies, please share your photos and tell me all about it in the comments below. Did you try a different cookie cutter shape? Did the kids help decorate your fall decorated cookies? I’m always so inspired by how you all bring these recipes to life!
PrintPumpkin Sugar Cookies
Soft pumpkin sugar cookies perfect for decorating with royal icing. This recipe makes cut-out cookies that hold their shape and can be made ahead.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 1/2 cups all-purpose flour
Instructions
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- In a separate bowl, whisk together the pumpkin pie spice, baking soda, salt, and flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness.
- Cut out shapes using cookie cutters and place them on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Decorate with your favorite icing once fully cooled.
Notes
- The dough can be made up to 3 days in advance and stored in the refrigerator.
- For best results when decorating, ensure cookies are completely cool.
- Adjust baking time slightly based on cookie thickness and oven calibration.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
