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
