Spiced Pumpkin Cut-Out Cookies

These spiced pumpkin cut-out cookies are soft, flavorful, and perfect for fall decorating.

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Our own summary of the original by Bridget Edwards — the full post and photos live at thepioneerwoman.com.

These spiced pumpkin cut-out cookies combine warm spices like cinnamon, ginger, and nutmeg with pumpkin puree for a soft, flavorful dough. After chilling and rolling, cut into shapes, freeze briefly, then bake until set. Once cooled, decorate with royal icing for a festive treat.

Directions

In a bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, allspice, and cloves. Set aside.

Using an electric mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and pumpkin puree, mixing well and scraping the bowl as needed.

With the mixer on low, gradually add the flour mixture in three parts, mixing just until combined. Scrape the bowl occasionally.

Chill the dough for 20–30 minutes; it will be slightly sticky due to the pumpkin.

Preheat the oven to 350°F. Line baking sheets with parchment paper.

On a floured surface with a floured rolling pin, roll the dough to 1/4-inch thickness. Cut into desired shapes, then freeze the cookies on the sheet for 5–10 minutes before baking. Gather and reroll scraps to cut more cookies.

Bake for 10–12 minutes, depending on cookie size. Let them rest on the sheet for 2 minutes, then transfer to a wire rack to cool completely.

Once cooled, decorate the cookies with unflavored royal icing.