A rolled sugar cookie dough recipe that has a hint of pumpkin and pumpkin spice. Easy to make and perfect for Fall, Halloween and Thanksgiving!
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I’m so excited to share this recipe with you! My kids love rolled sugar cookies and we make them for almost every holiday!
It’s so fun to be able to make your cookies in any shape.
With Fall here and Halloween coming, I have really been craving pumpkin and pumpkin spice.
I wanted some way to make sugar cookies that incorporated some pumpkin flavor.
After some trial and error, this Pumpkin Spice Sugar Cookie Recipe was born. It is so yummy and tastes just like pumpkin pie!
With the addition of pumpkin purée, this dough is a little stickier than classic sugar cookie dough.
Because of this, it’s really important to keep the dough cold. When you are not actively rolling out the dough, it should be kept in the refrigerator.
My kids are so excited to be going to the Halloween Party at Disneyland next month, so naturally we decided to make Mickey Mouse shaped pumpkin cookies!
I used this cute Mickey Mouse sandwich/cookie cutter to cut out the Mickey shape. I also used this cute pumpkin cookie cutter!
Then we make some yummy frosting that dries smooth and hard to cover the cookies and make the cute Mickey Mouse Jack-o-Lantern face!
The frosting recipe is included her with my Gingerbread Sugar Cookies recipe!
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If you are heading to Disneyland this Fall, make sure to read my Disneyland Halloween Time Bucket List and All About Mickey’s Halloween Party!
Check out the end of this post for some Disney vacation savings!
Ingredients
- 3/4 Cup Butter
- 1 Cup Sugar
- 2 Eggs
- 1/2 Cup Pumpkin Purée
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Pumpkin Spice
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 3 Cups All-Purpose Flour
Helpful Kitchen Tools
- Bosch or Kitchenaid Stand Mixer
- Rolling Pin
- Mickey Mouse Cookie Cutter
- Pumpkin Cookie Cutter
- Fall Cookie Cutters
- Spatula
- Parchment Paper
- Baking Sheet
- Cooling Rack
How to Make Pumpkin Spice Sugar Cookies
- Start by beating the softened butter and sugar until it is light and fluffy with a stand mixer. I like Bosch or Kitchenaid.
- Beat in the eggs until the dough s smooth.
- Mix in the pumpkin purée and vanilla extract.
- Add the pumpkin spice, salt, and baking powder to the mixture.
- Stir in the flour, just until moistened.
- Refrigerate the dough fo at least two hours.
- Preheat your oven to 400°
- Sprinkle flour on your work surface and use a rolling pin to roll out the dough about 1/4 inch thick.
- Use your pumpkin or Mickey Mouse cookie cutters (here are some other cute Fall cookie cutters) to cut out your desired shape.
-
Use a spatula to transfer the cookie dough shapes to a parchment paper lined baking sheet.
- Bake the cookies for 6-8 minutes.
- Remove them from the oven and let them rest on the baking sheet for 1-2 minutes before transferring them to a cooling rack.
To frost the cookies, I used this icing recipe from my Gingerbread Sugar Cookies recipe. It’s pretty easy to make and tastes amazing.
You can use food coloring to make it any shade that you’d like. The sky’s the limit with your creativity!
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I hope that you enjoy this recipe and it can help you bring the tastes and smells of Fall to your home!
Make sure to pin the recipe!
Other Recipes You Will Love:
| Prep Time | 30 Minutes |
| Cook Time | 8 Minutes |
| Passive Time | 2 Hours |
| Servings |
Cookies
|
- 3/4 cup butter softened
- 1 cup Sugar
- 2 eggs
- 1/2 cup Pumpkin Puree
- 1 teaspoon Vanilla Extract
- 1 teaspoon Pumpkin Spice
- 1 teaspoon baking powder
- 1/2 teaspoon Salt
- 3 cups All-Purpose Flour
Ingredients
|
|
- Beat the butter and sugar together until light and fluffy. Beat in the eggs. Add the pumpkin, vanilla, pumpkin spice, salt, and baking powder to the mixture. Stir in the flour just until mixed. Refrigerate for at least two hours.
- Preheat the oven to 400 degrees. Roll out the dough until 1/8 inch thick. Use cookie cutters to cut out shapes. Transfer the cookies to a cookie sheet and bake for 6-8 minutes. Let them rest on the baking sheet for 1-2 minutes before placing on a cooling rack.
- Decorate as desired.
Make sure you keep the dough refrigerated between batches or it will get too soft and sticky.
