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Pumpkin Spice Cutouts

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
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    about 3 dozen

Ingredients

  • 1/2 cup shortening
  • 3/4 cup 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
  • ICING:
  • 4 cups confectioners' sugar
  • 1/3 cup butter, softened
  • 3 to 4 tablespoons 2% milk
  • Food coloring, optional

Directions

  • Cream shortening and sugar until light and fluffy. Beat in pumpkin pie mix and molasses. In another bowl, whisk next 6 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.
Nutrition Facts
1 cookie: 156 calories, 5g fat (2g saturated fat), 5mg cholesterol, 94mg sodium, 28g carbohydrate (20g sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • Krstos3
    Oct 30, 2018

    I was skeptical of the ginger in these cookies but it really works! I used cream cheese frosting and they turned out great!