Pumpkin Spice Cut Out Cookies

I love my basic sugar cookie recipe for so many reasons.  It tastes great, doesn’t need to be chilled, and is easy to adapt when you’re in the mood for something a little different…like pumpkin spice!

The addition of pumpkin flavoring and spices give my old classic a fall-friendly makeover.

I tried both the LorAnn’s pumpkin emulsion and Spices Ect’s pumpkin pie extract. I thought the Spices Etc extract was a bit “nutmeggier” than the emulsion, but both were wonderful.

Pumpkin Spice Cut Out Cookies


  • 1 c. {two sticks} of REAL unsalted BUTTER, softened
  • 1 1/2 c. confectioner’s sugar
  • 1 egg
  • 2-3 tsp. LorAnn pumpkin emulsion
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg, ginger, and/or cloves
  • 2 1/2-2 3/4 c. all-purpose flour
  • 2 tsp. baking powder
  • 3/4 tsp. salt


  1. Cream together softened butter and confectioner’s sugar. Crack the egg into a separate bowl, and add the flavoring. Add that to the butter/sugar mixture and mix until the egg is thoroughly incorporated. In a separate bowl, sift together the flour, baking powder, spices, and salt, then add to the wet mixture a little bit at a time. The dough is ready when most of it sticks to the paddle. When touched, it has a little give, but does not stick to your fingers. Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary. Cut and bake at 400 degrees for 7-8 minutes. This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen.

The final product is a little darker in color than the original with the perfect hint of spice and pairs nicely with vanilla royal icing.

I hope you’ll try it soon, and if you order either of the flavorings I mentioned, GET THE BIG BOTTLE.  Trust me, you’ll need it!

If you like to recipe shop, you may want to try these variations of pumpkin spice cut-out cookies:

These cookies make a great base for fun decorating ideas like these: