The best roll out sugar cookies with a pumpkin spice twist! With a soft centre and crisp edge, they are perfect for decorating and enjoying the Fall season.
Jump to RecipeThese cookies are the most perfect roll out Fall cookie, full of pumpkin spice and everything nice! They have a nice crisp edge with a thick soft centre, that make them perfect for decorating at home!
These cookies are super simple and easy to make, with the hardest part being the wait for the chill time. Use your favourite cookie cutters and have fun making whatever your heart desires!
Tip One: You must use a hand mixer or mixer to make sugar cookies. I’m sorry, but it must be done. The creamed butter and sugar make the base for the cookie, and you need to get it super light and fluffy!
Tip Two: You must chill the cookie dough for at least 1-2 hours (or up to 2 days). This helps these cookies hold their shape after your cut them out.
Tip Three: Divide your dough into two pieces for rolling out. It will make it easier to work with.
Pumpkin Spice Sugar Cookies
Course: DessertCuisine: AmericanDifficulty: Easy20
cookies15
minutes1
hour10
minutesIngredients
- Sugar Cookies
1/2 cup salted butter, room temperature
1/4 cup pumpkin puree
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/2 teaspoon baking powder
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
2 1/2 cups all purpose flour
- Easy Icing
1 and 1/2 cup icing sugar
1/2 teaspoon vanilla extract
1 teaspoon light corn syrup (optional)
2 tablespoons water
Directions
- In a large bowl using a hand mixer beat butter and sugar together until light and fluffy. Add in the pumpkin and beat until light and fluffy. Add in egg and vanilla and mix until fully combined.
- Add in baking powder, pumpkin pie spice, cinnamon, and flour. Turn on mixer to low and mix until just combined.
- Divide the dough into two equal parts, form into a ball and tightly wrap in plastic paper and chill for at least 1-2 hours, or up to 2 days.
- Once chilled, preheat oven to 350F and line a baking sheet with parchment paper.
- On a lightly floured surface (or parchment paper), remove one dough ball and roll out to about 1/4 ” thickness. Using cookie cutters of your choice, cut into shapes. Transfer the cut out cookie dough to your prepared baking sheet.
Re-roll out excess cookie dough and cut them out as before. - Bake for 10-12 minutes until the edges just start to get lightly brown. Allow cookies to cool fully for at least 10 minutes before icing.
- Easy Icing
- In a large bowl whisk powdered sugar, vanilla, corn syrup and water together. If too thick, add more water. If too thin, add more powdered sugar.
If you want to add colour divide icing into different bowls and mix liquid or gel food colouring.
Notes
- Plain or decorated cookies can be frozen for up to 3 months. Cookie dough can also be frozen for up to 3 months.
- Corn syrup helps make the icing be shiny, you can leave it out if you don’t care if your icing is shiny or not.
OMG pure heaven!