Simple Pumpkin Pie Cut Out Cookies

Fall baking has always been my happy place. I love the smell of cinnamon and nutmeg filling the kitchen, and there’s something about making cookies that just feels right when the leaves start turning. But sometimes I get tired of the same old chocolate chip cookies week after week.

That’s where pumpkin pie cut out cookies come in. They give me all the flavors of my favorite fall dessert but in cookie form. I can roll out the dough, let the kids help with the cookie cutters, and we end up with treats that taste like autumn in every bite. Plus, they’re way easier than making an actual pumpkin pie from scratch.

Want something that tastes like the holidays but doesn’t require a pie crust? These are your answer. Looking for a fun baking project with the family? Same cookies. Honestly, I make a double batch because they disappear faster than I can frost them.

SAVE NOW

What Kind of Flour Should I Use?

All-purpose flour is your best bet for these pumpkin pie cut out cookies since it gives you the perfect balance of structure and tenderness. You don’t want to use cake flour here because it’s too soft and will make your cookies too fragile to hold their shape when you cut them out. Bread flour would be too tough and make your cookies chewy rather than tender. If you only have self-rising flour on hand, you can use it but skip the baking powder since self-rising flour already contains leavening agents. Just make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off – too much flour will make your cookies dry and crumbly.

SAVE NOW

Options for Substitutions

These pumpkin spice cookies are pretty forgiving when it comes to swaps, so here’s what you can try:

• All-purpose flour: You can substitute with a 1:1 gluten-free flour blend if needed, though the texture might be slightly different. Avoid using cake flour as it won’t hold the cookie shape well.
• Crisco shortening: Butter works great here – use the same amount but let it soften to room temperature first. Your cookies will have a richer flavor and slightly more tender texture.
• Pumpkin spice: Make your own by mixing 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves. You can also use apple pie spice in the same amount.
• Whole milk: Any milk you have on hand works fine – 2%, skim, or even non-dairy alternatives like almond or oat milk will do the trick.
• Lemon juice: White vinegar can replace lemon juice in the same amount for the icing. It serves the same purpose of helping the icing set properly.
• Egg whites: If you’re making royal icing and don’t want to use raw egg whites, try meringue powder instead – use 1 tablespoon meringue powder mixed with 3 tablespoons warm water for each egg white.

Watch Out for These Mistakes While Baking

The biggest mistake when making cut-out cookies is rolling the dough too thin, which leads to cookies that break easily and lose their shape during baking – aim for about 1/4 inch thickness for the perfect balance of structure and tenderness. Another common error is skipping the chilling step after rolling out your dough, but cold dough holds its shape much better when cut and baked, so pop it in the fridge for at least 30 minutes before using your cookie cutters. Don’t forget to flour your work surface and rolling pin generously to prevent sticking, and when cutting shapes, press straight down without twisting the cutter to get clean edges. Finally, watch your baking time carefully since these cookies can go from perfectly golden to overbaked quickly – they should be set but not browned on the bottom when done.

SAVE NOW

What to Serve With Pumpkin Pie Cut Out Cookies?

These spiced cookies are perfect alongside a warm cup of coffee or hot chocolate, especially during the fall months when you want something cozy. I love setting them out with a big pitcher of cold milk for dunking, or pairing them with spiced apple cider for the full autumn experience. They also make a great addition to any dessert spread – try serving them with vanilla ice cream or alongside other fall treats like caramel apples. For a fun party idea, set up a little cookie decorating station with extra icing and sprinkles so everyone can customize their own pumpkin-shaped treats.

Storage Instructions

Keep Fresh: Once your pumpkin pie cut out cookies are completely cool and decorated, store them in an airtight container at room temperature for up to one week. Layer them between sheets of parchment paper to keep the icing from sticking together. They actually taste even better after a day or two when the flavors have time to meld!

Freeze: These cookies freeze really well for up to 3 months! You can freeze them before decorating (which I love doing for holiday prep) or after they’re fully decorated. Just make sure they’re completely dry first, then layer between parchment paper in a freezer-safe container.

Prepare Ahead: The cookie dough can be made up to 3 days ahead and kept wrapped tightly in the fridge, or frozen for up to 3 months. When you’re ready to bake, just let the dough soften slightly at room temperature before rolling out. This is such a time-saver during busy holiday baking!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4600
• Protein: 25-30 g
• Fat: 110-125 g
• Carbohydrates: 800-850 g

Ingredients

For the cookie dough:

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1 cup crisco all-vegetable shortening (1 baking stick)
• 1 cup white sugar
• 1 large egg, room temperature
• 2 tbsp whole milk
• 2 tsp vanilla extract

For the simple glaze:

• 2 cups powdered sugar, sifted
• 2 tbsp warm water, plus more if needed
• 1/8 tsp salt
• Food coloring, if desired

For the royal icing:

• 2 tsp lemon juice
• 2 egg whites
• 4 cups powdered sugar, sifted
• Food coloring, optional

Step 1: Prepare the Dry Ingredients

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp pumpkin pie spice

Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and pumpkin pie spice until well combined.

Set this mixture aside for later use.

Step 2: Make the Cookie Dough

• 1 cup Crisco all-vegetable shortening (1 baking stick)
• 1 cup white sugar
• 1 large egg, room temperature
• 2 tbsp whole milk
• 2 tsp vanilla extract
• dry ingredient mixture from Step 1

In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer in a large bowl, combine the Crisco all-vegetable shortening and white sugar.

Beat on high speed until the mixture becomes light and fluffy, about 3 to 5 minutes, scraping down the bowl as needed.

Add in the egg, whole milk, and vanilla extract, beating until fully incorporated.

Reduce the mixer speed to low and gradually add the dry ingredient mixture from Step 1, mixing just until combined.

The dough will be slightly crumbly but will easily come together when pressed.

Step 3: Shape and Bake the Cookies

• cookie dough from Step 2

Lightly flour your hands and divide the dough from Step 2 in half.

On a lightly floured work surface, roll each half out to 1/4-inch thickness for crispier cookies, or 3/8-inch thickness for softer cookies.

Use 3-inch candy corn and pumpkin-shaped cookie cutters to cut out the dough.

Carefully transfer the cookies, placing them 2 inches apart on prepared baking sheets.

Bake one sheet at a time for 10 to 11 minutes, or until the cookies are puffed up and golden brown at the edges.

Allow them to cool on the baking sheet for 2 minutes before moving to a wire rack to fully cool.

I like to let the cookies cool completely before decorating so the icing doesn’t melt.

Step 4: Make the Basic Cookie Icing

• 2 cups powdered sugar, sifted
• 2 tbsp warm water, plus more if needed
• 1/8 tsp salt
• food coloring, if desired

In a medium bowl, whisk together sifted powdered sugar, warm water, salt, and food coloring if desired.

Adjust consistency as needed: add more confectioners’ sugar if the icing is too thin, or add a splash more water if it’s too thick for piping.

Pour the prepared icing into a piping bottle or bag.

This simple icing is great for a base coat or easy cookie decorating.

Step 5: Make the Royal Frosting

• 2 tsp lemon juice
• 2 egg whites
• 4 cups powdered sugar, sifted
• food coloring, optional

In the clean bowl of a stand mixer fitted with the whisk attachment, or using a handheld electric mixer, beat the lemon juice and egg whites together on low speed until just combined.

Gradually add in sifted powdered sugar, about 1/2 cup at a time, beating well after each addition until a smooth and spreadable frosting forms.

Divide the royal icing into several bowls and color each as needed using food coloring.

For a more vivid look, I like to use gel food colors—they really make the cookies pop!

Step 6: Decorate the Cookies

• baked cookies from Step 3
• icing from Step 4
• royal frosting from Step 5

Once the cookies from Step 3 are completely cool, decorate them using the prepared icing from Step 4 and/or royal icing from Step 5.

Pipe, flood, or detail the cookies as desired, using multiple colors for creative designs.

Simple Pumpkin Pie Cut Out Cookies

Delicious Simple Pumpkin Pie Cut Out Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 4400 kcal

Ingredients

  

For the cookie dough:

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1 cup Crisco all-vegetable shortening (1 baking stick)
• 1 cup white sugar
• 1 large egg, room temperature
• 2 tbsp whole milk
• 2 tsp vanilla extract

For the simple glaze:

• 2 cups powdered sugar, sifted
• 2 tbsp warm water, plus more if needed
• 1/8 tsp salt
• food coloring, if desired

For the royal icing:

• 2 tsp lemon juice
• 2 egg whites
• 4 cups powdered sugar, sifted
• food coloring, optional

Instructions

 

• Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and pumpkin pie spice until well combined. Set this mixture aside for later use.
• In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer in a large bowl, combine the Crisco all-vegetable shortening and white sugar. Beat on high speed until the mixture becomes light and fluffy, about 3 to 5 minutes, scraping down the bowl as needed. Add in the egg, whole milk, and vanilla extract, beating until fully incorporated. Reduce the mixer speed to low and gradually add the dry ingredient mixture from Step 1, mixing just until combined. The dough will be slightly crumbly but will easily come together when pressed.
• Lightly flour your hands and divide the dough from Step 2 in half. On a lightly floured work surface, roll each half out to 1/4-inch thickness for crispier cookies, or 3/8-inch thickness for softer cookies. Use 3-inch candy corn and pumpkin-shaped cookie cutters to cut out the dough. Carefully transfer the cookies, placing them 2 inches apart on prepared baking sheets. Bake one sheet at a time for 10 to 11 minutes, or until the cookies are puffed up and golden brown at the edges. Allow them to cool on the baking sheet for 2 minutes before moving to a wire rack to fully cool. I like to let the cookies cool completely before decorating so the icing doesn't melt.
• In a medium bowl, whisk together sifted powdered sugar, warm water, salt, and food coloring if desired. Adjust consistency as needed: add more confectioners' sugar if the icing is too thin, or add a splash more water if it's too thick for piping. Pour the prepared icing into a piping bottle or bag. This simple icing is great for a base coat or easy cookie decorating.
• In the clean bowl of a stand mixer fitted with the whisk attachment, or using a handheld electric mixer, beat the lemon juice and egg whites together on low speed until just combined. Gradually add in sifted powdered sugar, about 1/2 cup at a time, beating well after each addition until a smooth and spreadable frosting forms. Divide the royal icing into several bowls and color each as needed using food coloring. For a more vivid look, I like to use gel food colors—they really make the cookies pop!
• Once the cookies from Step 3 are completely cool, decorate them using the prepared icing from Step 4 and/or royal icing from Step 5. Pipe, flood, or detail the cookies as desired, using multiple colors for creative designs.