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Aug 21


{Recipe} Pumpkin Spice Cut-Out Cookies

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I’m probably supposed to be cleaning or doing laundry right now but here I am, cosy on the couch and writing to you. Nothing too earth shattering, as usual, unless you think baking and decorating is in that realm of categories. Although not necessarily ground-breaking though, baking is definitely one of life’s simple pleasures for me… And if asked (Oh did you ask? Ok!), what would you be doing if you could be doing anything? (Not including if you had a bazillion dollars), besides hiking in the forest on a glorious sunshiney day, decorating cookies and eating them, is at the top of my list.

And so, I’m thrilled to be sharing with you a new cut-out cookie recipe, gasp! Truly though, it’s sweet and spicy, perfect for fall or any time really; pumpkin spice cut-out cookies.


 Pumpkin Spice Cut-Out Cookie Recipe

{Recipe} Pumpkin Spice Cut-Out Cookies


  • 2 cups, 454 g unsalted butter (at room temperature)
  • 1 cup, 194 g granulated sugar
  • 1 cup, lightly packed or 187 g brown sugar
  • 1/4 cup, 66 g pumpkin purée or pumpkin pie filling
  • 2 large eggs
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 tsp nutmeg
  • 1/2 tsp all-spice
  • 5 cups, 754 g all-purpose flour
  • 1 tsp salt


  1. Cream the butter and 2 sugars together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.
  2. Add pumpkin purée and eggs while slowly mixing. Add vanilla extract and mix. Scrape down the bowl with your spatula at least once and mix briefly again.
  3. Sift your dry ingredients together. (Flour, cinnamon, ginger, nutmeg, all-spice and salt. I do not use baking powder in my cut-out cookies).
  4. Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won’t escape. Mix on low speed for 3o seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it’s ready. It’s also important at this stage not to over mix the dough (the glutens in the flour develop and the dough can become tough).
  5. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
  6. Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
  7. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
  8. Preheat your oven to 350°F or 176°C.
  9. Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
  10. Let cookies cool to room temperature and decorate!


  • Leftover pumpkin pie filling or pumpkin purée freezes well for future use.
  • I’ve been asked numerous times where I find my baking trays. I’ve bought them in different places, but my favorite source is our local restaurant supply store. If you don’t have one nearby, there are options on-line. My favorite kind is Nordic Ware’s Aluminum Commercial Baker’s Half Sheet.
  • You’ll notice some of the pumpkin cookies pictured are a richer, darker color than other lighter cookies (namely the foxes). I just baked the darker batch longer. Makes for a crispier cookie.
  • To make your cookie spicier, add more cinnamon, ginger, nutmeg and all-spice.
  • If you’d like to see video tutorials of the decorated cookies in these photos, click on the one you’re interested in… Pumpkin Cookies or Chipmunk Cookies.

If you’re new to cookie decorating…

Cookie Decorating Basics

Here are some posts which take you through all the cookie decorating basics:

{Video} Cookie Decorating Tools & How to Fill a Piping Bag

{Video} How to Outline and Flood Cookies with Royal Icing

{Video} How to Dry Cookies Decorated with Royal Icing


More Tutorials

You can find more tutorials and information on cookie decorating in the tutorial section found at the top of Sweetopia. Everything from how to store royal icing to the shelf life of cookies.

If you have any questions or comments please feel free to drop me a line below in the comment section or on social media. You can find me on FacebookGoogle+InstagramPinterestTwitter and YouTube.

Happy baking and decorating!



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  1. Melissa
    August 22, 2016 at 8:48 am | Permalink

    So happy you made this recipe Marian! Can’t wait to try it!

  2. Tina
    August 22, 2016 at 1:22 pm | Permalink

    No links seem to be clickable……?

    • Tina
      August 22, 2016 at 1:23 pm | Permalink

      Never mind me…..links work fine!

  3. Maria Theresia
    August 22, 2016 at 4:27 pm | Permalink

    Hi Marian,
    Really pretty shapes. Do have to try the recipe! Thank you for sharing. Besides enjoy your daily walks.

  4. Marian
    August 23, 2016 at 10:24 am | Permalink

    Thanks for the comments! 🙂

  5. Andrea
    August 23, 2016 at 12:24 pm | Permalink

    I would love to make more cookies, really. But what do I do with them? I can’t possibly eat all of them (5cups of flour, that’s a lot of cookies).

    Marian, what do you do with them?

    • marian
      August 23, 2016 at 3:16 pm | Permalink

      Hi Andrea,

      I make as many cookies as I feel like and freeze the rest of the dough. I don’t do cookie orders but I do give my cookies away… the last few weeks for example (fruit and frog cookies in the latest posts), I’ve given them to; my neighbour, my parents, a prayer group I met with, my friend and her family, and a lady at church who I volunteered with at kids camp. They are so fun to give away! Perfect as thank you’s, hostess gifts, “I was thinking of you”, “feel better” gifts, and kids love them. I also generally keep a few from each batch I make and dry them out to use as demo examples. (I teach culinary arts at the high school level).
      Hope that helps. xo

  6. Kim
    August 31, 2016 at 2:05 pm | Permalink

    Your cookies are always beautiful, but I really love those chipmunks! And I can’t wait to try this recipe – I’m sure it will be a hit!

  7. Kacie
    September 12, 2016 at 11:09 pm | Permalink


    You mentioned that you freeze the dough for these cookies, but if I baked the cookies in advance and then froze them, would they thaw out and still taste good? I do this all the time with vanilla sugar cookies to save time and split up the baking/decorating process. I’d love to bake some of these pumpkin spice cookies before Thanksgiving, and before baby #2 is due, and freeze them until it’s time to decorate.

    Thanks for info!

    • marian
      September 13, 2016 at 8:32 am | Permalink

      Hi Kacie,

      Sure, that works for these too! Best of luck with decorating and congrats on #2! 🙂

  8. Maamaabear
    September 17, 2016 at 10:24 pm | Permalink

    Hello Marian,

    I love your blog!! Thank you for always sharing such wonderful cookies and tips. I was wondering though when making your pumpkin cookie recipe, do you use the same royal icing flavors as usual or do you add pumpkin flavor or something else? I am afraid adding pumpkin to the icing may be too much. I am think just keeping almond or vanilla. Your thoughts would be greatly appreciated. Thank you!

    • marian
      September 18, 2016 at 8:12 am | Permalink

      Hi Maamaabear,

      Thanks for your comments!
      I kept my royal icing the same flavour as usual (vanilla) to keep it simple; I usually prefer it that way. Maybe after you try it once you could see if you’d want to add more flavours to the mix? If you do, please let me know what you thought. Happy baking!

  9. Maamaabear
    September 19, 2016 at 9:59 am | Permalink

    Thank you! I will mix up vanilla for the first run (= and I’ll definitely try some other flavors and I’ll let you know how they turn out.

    Thanks again!

    • marian
      September 19, 2016 at 10:28 am | Permalink

      Wonderful, thanks, looking forward to hearing the results!

  10. Angela
    September 27, 2016 at 4:01 pm | Permalink

    Thank you for sharing!! Do you still use your normal almond royal on the pumpkin spice cookies? Wondering how the almond flavor goes with pumpkin and if there is another “flavor” or extract to use that would taste better. Thanks so much!!

  11. Kim
    September 28, 2016 at 11:06 pm | Permalink

    Does the pumpkin pie filling or the pumpkin purée provide a better tasting cookie?

  12. Karin
    September 30, 2016 at 2:27 pm | Permalink

    Getting ready to roll these out, but you don’t suggest a thickness. 1/8″, 1/4″? Can hardly wait to taste these! Thanks.

  13. Betsy
    October 11, 2016 at 2:06 pm | Permalink

    Are these cookies soft?

    • marian
      October 12, 2016 at 7:34 am | Permalink

      Hi Betsy,
      The recipe can be both:
      The thicker the cookie, the softer it will be, however the longer you bake the cookie, the crispier it will be.

  14. Lilly
    October 14, 2016 at 1:34 pm | Permalink

    How many cookies does one batch make?

    • marian
      October 14, 2016 at 1:38 pm | Permalink

      Hi Lilly,

      Approximately 32 average sized cookies.

  15. Teri
    October 16, 2016 at 12:33 pm | Permalink

    How does this recipe do if you half it? Not all recipes can be successfully halved.

  16. Katie
    October 20, 2016 at 4:33 pm | Permalink

    I’m making these cookies for a Halloween party and I am wondering if they taste yummy without frosting…? I don’t have time to decorate them, but they seem like they will be great without. Are they? Thanks!

    • Katie
      October 21, 2016 at 7:21 pm | Permalink

      These are fantastic!! Thank you! They taste great without frosting or decorations! When I make them again, I want to add a bit more pumpkin to the mix. I love strong pumpkin flavor in cookies. Any suggestions on how to offset the extra liquid/moisture? More flour?

    • Teri
      October 22, 2016 at 8:51 am | Permalink

      I’m not sure if this will work or not, but it’s worth a try. Substitute 3/4 cup of pumpkin for 1 cup of butter. Calculating the half of that would be 3/8 cup pumpkin for one stick of butter. If I were doing this, I’d also add more of the spices accordingly. Let us know, please how this works out if you try it.


  17. June
    December 4, 2016 at 7:25 pm | Permalink

    Hi!!! I’m not a pro baker but I was woundering.. could I cut this recipe in half? I’ve done it to another recipe and it didn’t come out right.

  18. Katie
    August 5, 2017 at 9:56 pm | Permalink

    Help im getting frustrated cause my dough is to sticky to roll out. I followed the directions to the T ,but when i put it between parchment paper and tried to roll it out it was super soft and hard to work with then when i tried to lift the paper off it got stuck to the paper. Please help i want to use this recipe for my cousins baby shower in october

  19. Julia
    October 14, 2017 at 1:28 pm | Permalink

    Excellent recipe.
    Made them with my 2 year old son and nephew. I cheated and used the freezer to cut on fridge time and I didn’t even ice them they are so good as is. Thanks for sharing.

  20. Nicole Rawson
    October 19, 2017 at 2:37 am | Permalink

    Thank you for this recipe. I’m just wondering since the cookies is full of flavor, what flavor of royal icing would you use / what recipe?

  21. Katie
    November 11, 2018 at 7:21 pm | Permalink

    The recipe is delicious! I’m having a hard time figuring out if they are done tho, as the backs still seem “wet”. Is that typical?

    • marian
      November 12, 2018 at 7:15 am | Permalink

      Hmm, no they shouldn’t be wet on the bottom. How long you bake the cookie does depend on the size of the cookie you make, but a good rule of thumb I go by is to look at the surface of the cookie before I take them out of the oven… it should look dry, no wet or glossy look. The edges are usually a bit golden as well. Hope that helps!

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  2. […] are pumpkin spice cut-out cookies; you can find the recipe here. There are other cut-out cookie recipes […]

  3. By The Week in Pictures – Lilly T + Me on November 29, 2016 at 9:40 am

    […] and I kicked off Thanksgiving weekend with some baking! This pumpkin spice cookie recipe was absolutely AMAZING. Will definitely be making it […]

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