If you adore cozy flavors and festive treats, you are going to fall head over heels for these Pumpkin Spice Roll Out Cookies. Soft yet sturdy enough to hold charming shapes, they deliver that warm, spicy pumpkin goodness in every bite. Picture rolling out tender dough infused with pumpkin puree and classic pumpkin pie spices, then baking it to golden perfection. Whether you’re decorating them for a holiday party or simply craving a seasonal snack, these cookies are a delightful way to celebrate autumn flavors with a touch of sweetness and spice.
Ingredients You’ll Need
These ingredients come together in a simple harmony to create the perfect balance of flavor, texture, and color. Each item plays a crucial role, from the creamy butter that ensures tenderness, to the pumpkin pie spice that brings that unmistakable autumn charm.
- Unsalted butter, 1/2 cup softened: The foundation of richness and the key to tender cookies.
- Brown sugar, 1/2 cup packed: Adds deep caramel notes that complement the pumpkin beautifully.
- Pumpkin puree, 1/2 cup: Infuses moisture and classic pumpkin flavor, keeping cookies soft.
- Vanilla extract, 1 teaspoon: Enhances all the spices and brings warmth to the cookie dough.
- All-purpose flour, 2 cups: Provides structure so your cookies hold their shape perfectly when rolled out.
- Baking powder, 1/2 teaspoon: Gives a gentle lift and lightness without changing the cookie’s dense, tender character.
- Pumpkin pie spice, 2 teaspoons: The star seasoning, a blend of cinnamon, nutmeg, ginger, and cloves for authentic flavor.
- Kosher salt, 1/4 teaspoon: Balances sweetness and enhances all the spices in the dough.
How to Make Pumpkin Spice Roll Out Cookies
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, baking powder, pumpkin pie spice, and salt in a bowl. This ensures the leavening and spices are evenly distributed, so every cookie has just the right hint of autumn. It’s a small step that makes a big difference in flavor consistency.
Step 2: Cream the Butter and Sugar
Using a mixer, cream the softened butter and brown sugar for about 3 minutes until it’s light and fluffy. This process traps air and helps give your cookies a delicate texture. The sugar’s molasses undertones already start waking up your taste buds for what’s to come.
Step 3: Add Pumpkin and Vanilla
Mix in the pumpkin puree and vanilla extract until the mixture is smooth. The pumpkin’s moisture keeps the dough tender and adds vibrant color, while vanilla lifts all the flavors to a perfectly balanced spot you’ll want to revisit again and again.
Step 4: Combine Wet and Dry Ingredients
Reduce mixer speed to low and gradually add the flour mixture to the wet ingredients. Keep mixing just until the dough starts coming together. Avoid overworking here to keep the cookies tender, not tough.
Step 5: Chill the Dough
Shape your dough into a disk, wrap it with plastic, and pop it in the fridge for 30 minutes. Chilling firms up the dough which makes it much easier to roll out and cut into beautiful shapes that won’t spread too much during baking.
Step 6: Roll Out and Cut
Once chilled, roll the dough on a lightly floured surface until about 1/4 inch thick. Use cookie cutters to cut out your favorite shapes—be as creative as you like! Transfer these to a Silpat-lined baking sheet to keep the bottoms from browning too much.
Step 7: Bake to Perfection
Bake at 325 degrees Fahrenheit for 10 to 15 minutes until the edges are just set but the cookies remain soft. Let them cool on the sheet a bit before moving them so they finish firming up without becoming hard.
How to Serve Pumpkin Spice Roll Out Cookies
Garnishes
The beauty of Pumpkin Spice Roll Out Cookies is the canvas they provide. A dusting of powdered sugar, a drizzle of white chocolate, or a quick swipe of cinnamon glaze transforms them from simple to spectacular. Festive sprinkles or edible gold dust add extra sparkle for holiday joy.
Side Dishes
Pair these cookies with a cozy cup of chai tea or hot apple cider for a true autumn experience. They also complement a scoop of vanilla ice cream or a dollop of whipped cream if you want to take your dessert game to the next level.
Creative Ways to Present
Arrange Pumpkin Spice Roll Out Cookies on a rustic wooden board with seasonal accents like cinnamon sticks and dried orange slices to make a vibrant, inviting display. Package them in clear bags tied with twine for charming homemade gifts. You can also decorate them with royal icing in autumn motifs to personalize each cookie.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature for up to 5 days. Layer them with parchment paper to keep the edges from sticking together. The flavors actually deepen over a day or two, so if you can wait, they get even better!
Freezing
You can freeze unbaked dough or fully baked Pumpkin Spice Roll Out Cookies. Wrap dough tightly in plastic wrap and freeze for up to 3 months, thawing in the fridge before rolling out. For baked cookies, place them in a freezer-safe container separated by parchment; just thaw at room temperature before enjoying.
Reheating
If you prefer your cookies warm, pop them in a 300-degree oven for 5 minutes or microwave briefly. This refreshes their softness and scent, making each bite feel freshly baked.
FAQs
Can I use canned pumpkin puree for these cookies?
Yes! Canned pumpkin puree works perfectly and is convenient, just make sure it’s pure pumpkin and not pumpkin pie filling to avoid extra sweetness.
What if I don’t have pumpkin pie spice?
You can make your own blend using ground cinnamon, nutmeg, ginger, and cloves. About a half teaspoon each of cinnamon and nutmeg and a quarter teaspoon of ginger and cloves will do the trick.
Can I substitute butter with margarine or oil?
Butter gives the best flavor and texture, but you can use margarine in a pinch. Oil is not recommended since it will change the dough’s consistency and how it rolls out.
How thick should I roll the dough?
Roll the dough to about 1/4 inch thick to ensure the cookies hold their shape and bake evenly without becoming too thin and crisp.
Why did my cookies spread too much?
Make sure the dough is well chilled before rolling out, and try not to overwork it. Also, baking at a slightly lower temperature, like 325°F, helps cookies set without spreading excessively.
Final Thoughts
These Pumpkin Spice Roll Out Cookies have quickly become a treasured fall favorite for good reason—they bring together the warmth of pumpkin and spices in a fun, roll-and-cut format that’s perfect for all kinds of celebrations. I hope you have as much joy making and sharing them as I do every season. So grab your rolling pin and get to baking; these cookies are ready to fill your kitchen with irresistible autumn magic.
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Pumpkin Spice Roll Out Cookies Recipe
- Total Time: 45 minutes
- Yield: 24 medium-sized cookies
- Diet: Vegetarian
Description
These Pumpkin Spice Roll Out Cookies are soft, flavorful, and perfect for fall. Infused with warm pumpkin pie spices and rich pumpkin puree, these cookies are easy to roll, cut into fun shapes, and bake into a festive treat that’s both delicious and visually appealing.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon kosher salt
Instructions
- Mix Dry Ingredients: In a bowl, whisk together the all purpose flour, baking powder, pumpkin pie spice, and kosher salt until evenly combined.
- Cream Butter and Sugar: In the bowl of a standing mixer or using an electric mixer, cream together the softened unsalted butter and packed brown sugar for about 3 minutes until the mixture is light and fluffy, ensuring a smooth texture for the dough.
- Add Pumpkin and Vanilla: Incorporate the pumpkin puree and vanilla extract into the creamed mixture, beating until everything is fully blended and the mixture is smooth.
- Combine Wet and Dry: Reduce the mixer speed to low and gradually add the dry flour mixture. Continue mixing until the dough comes together into a soft but manageable consistency.
- Chill the Dough: Shape the dough into a disk and wrap it tightly in plastic wrap. Refrigerate for 30 minutes to firm it up, which helps with rolling and cutting.
- Preheat Oven: While the dough chills, preheat your oven to 325°F (163°C) to prepare for baking.
- Roll and Cut Dough: Lightly flour a clean surface and roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut the dough into desired shapes for the cookies.
- Bake: Transfer the shaped cookies onto a Silpat-lined or parchment-lined baking sheet. Bake in the preheated oven for 10 to 15 minutes until the edges are set and the cookies are lightly golden.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before serving or decorating.
Notes
- Make sure the butter is fully softened before creaming to ensure a light, fluffy dough.
- Use fresh pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, and cloves for best flavor.
- Don’t overbake; cookies should be just set and slightly soft to remain tender.
- Store cookies in an airtight container to keep them fresh for up to one week.
- For decorating, use royal icing or a simple glaze once cookies are cooled.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
