**Note** This recipe has been corrected. Previously it called for 2 sticks or 1/2 cup of butter. This should have been 2 sticks or 1/2 POUND of butter which is 1 cup. I’m so sorry for the confusion! I measure my butter in pounds and always forget how that translates to cups.**
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This is a recipe for roll-out cookies that have the flavors of fall you love. Pumpkin puree, cinnamon, ginger, and clove give these cookies the perfect amount of spice that remind you of pumpkin pie. The cookie has just enough flavor to be perfect on its own, or you can decorate them with royal icing or buttercream. To create this recipe, I simply modified my classic vanilla sugar cookie recipe to incorporate the spices and pumpkin puree. The recipe is below and at the end of the post is a video for this recipe.
To decorate these cookies, I’m just using a vanilla flavored royal icing. These pumpkins are simple to decorate that even if you are a beginner, you can decorate them. First outline and flood the center segment of your cookie. Let this crust for about 20 minutes and then outline and fill the outer two segments. I’m using a 15 second consistency icing for this.
To finish the cookie, use a thicker royal icing to pipe the stem of the cookie. Let these dry for about 8-12 hours before stacking or bagging.
Pumpkin Spice Roll Out Cookies
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground clove
- 4 cups all purpose flour
- 1/2 pound unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- 1 large egg
- 1-2 Tbsp vanilla extract or other extract of your choice
- 1/4 cup pumpkin puree
- Preheat oven to 425 degrees F. (I bake mine at 400 degrees so if 425 produces a brown cookie, you can reduce the temperature to 400.)
- In a large mixing bowl, combine the cinnamon, ginger, clove, and flour. Set this aside.
- In another large mixing bowl, cream together the butter, granulated sugar, and powdered sugar.
- Add the egg, vanilla extract, and pumpkin puree to the butter mixture and mix well until combined.
- Add the flour mixture to the wet mixture one cup at a time, mixing well between additions. After all of the flour has been combined, turn out the dough onto a floured surface.
- Roll the dough to 1/4 inch thick and cut with your favorite cutters.
- Place the cookies onto a cookie sheet lined with parchment paper.
- Bake for 9-10 minutes.
- Remove pan from oven and place on a cooling rack. Allow cookies to cool before removing from the pan.
- Once the cookies have cooled completely, you can frost them with royal icing or buttercream. They can also be eaten plain if you aren't a fan of the sweet frosting/icing.
- For cookies less than 2 inches, you can reduce the baking time about 2 minutes. For cookies larger than 4 inches, you can increase the cooking time 1-2 minutes.
- Store cookies in an air tight container at room temperature for up to two weeks.