Through all the years I've been baking, I’ve never come across a pumpkin cookie recipe that you can actually cut out with cookie cutters. (Most I’ve found are drop cookies.) Each bite tastes just like pumpkin pie—delicious! —Marion Kearley, Ladner, British Columbia
Recommended: 45 Totally Fall Recipes With Canned Pumpkin
VERIFIED BY Taste of Home Test Kitchen
- 1/2 cup shortening
- 3/4 cup granulated sugar
- 1/2 cup canned pumpkin pie mix
- 1/4 cup molasses
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 cups confectioners' sugar
- 1/3 cup butter, softened
- 3 to 4 tablespoons 2% milk
- Food coloring, optional
- Cream shortening and sugar until light and fluffy. Beat in pumpkin pie mix and molasses. In another bowl, whisk next six ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate several hours, until firm enough to roll.
- Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 2-1/2-in. pumpkin-shaped cookie cutters. Place 2 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Remove from pans to wire racks to cool completely.
- For icing, beat confectioners' sugar, butter and enough milk to reach spreading consistency. If desired, tint with food coloring. Decorate cookies as desired. Yield: about 3 dozen.
Originally published as Pumpkin Spice Cutouts in Cookies & Candies Bookazine 2017