Why You’ll Love This Recipe

These cookies are soft, spiced, and versatile. You’ll love how easy the dough is to work with, making it perfect for cut-out shapes. They’re also customizable with two different icing options—simple glaze for quick decorating or royal icing for more intricate designs. These cookies are festive enough for parties yet simple enough to make with kids at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice. Set aside.
In a large bowl, beat shortening and sugar on high speed until light and fluffy, 3–5 minutes. Add egg, milk, and vanilla, mixing until combined.
Gradually add dry ingredients to wet mixture on low speed, mixing until just combined. Dough should be crumbly but come together when pressed.
Divide dough in half. Roll each half on a lightly floured surface to 1/4-inch for crisp cookies or 3/8-inch for softer ones. Cut with cookie cutters and place on baking sheets, 2 inches apart.
Bake for 10–11 minutes, or until puffed and golden at the edges. Cool 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.
For glaze: whisk powdered sugar, warm water, salt, and food coloring until smooth. Adjust thickness with more sugar or water. Transfer to piping bag.
For royal icing: beat lemon juice and egg whites until combined. Gradually add powdered sugar, mixing until smooth and spreadable. Divide and color if desired.
Once cookies are fully cooled, decorate with glaze, royal icing, or both. Allow icing to set before serving or storing.

Servings and timing

Servings: 4
Prep Time: 12 minutes
Cook Time: 25 minutes
Total Time: 37 minutes

Variations

Swap pumpkin pie spice for cinnamon and nutmeg if you prefer a milder flavor.
Use butter instead of shortening for a richer, buttery taste.
Add a touch of orange zest to the dough for a citrusy twist.
Skip the royal icing and just use glaze for a quicker decorating process.
Experiment with different cookie cutter shapes for other holidays or themes.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze undecorated cookies for up to 3 months. If decorated, freeze in layers separated by parchment paper. To thaw, leave at room temperature. Avoid reheating as it may melt the icing.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 2 days or freeze it for up to 2 months. Let it soften slightly before rolling.

Can I substitute butter for shortening?

Yes, but the cookies will spread slightly more and have a richer flavor.

Do I need both glaze and royal icing?

No, you can choose either one depending on your decorating style.

Can I make these cookies gluten-free?

Yes, substitute a gluten-free all-purpose flour blend in equal amounts.

Can I use store-bought icing?

Yes, store-bought frosting or icing can be used, though homemade versions taste fresher.

How do I get vibrant icing colors?

Use gel food coloring for deeper, brighter shades without thinning the icing.

How long does the royal icing take to dry?

It typically takes 6–8 hours to fully harden, though it may be touch-dry in about 1 hour.

Can I double the recipe?

Yes, this recipe doubles well. Just be sure to work in batches when baking.

Can I make the cookies softer?

Roll the dough slightly thicker (about 3/8-inch) for softer cookies.

Are these cookies good for gifting?

Yes, they hold their shape well and can be decorated beautifully, making them perfect for gifts.

Conclusion

Simple Pumpkin Pie Cut Out Cookies are a delightful blend of festive flavors and fun decorating opportunities. Whether you’re baking them for a holiday party, a family activity, or as gifts, these cookies are sure to impress with their spiced flavor and beautiful appearance. They’re a seasonal favorite you’ll want to make again and again.

Simple Pumpkin Pie Cut Out Cookies

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Festive and spiced cut-out cookies made with pumpkin pie spice, perfect for fall gatherings or holiday celebrations. These versatile cookies can be decorated with a simple glaze or royal icing, making them fun and customizable for any occasion.

Author: Amy
Prep Time: 12 minutes
Cook Time: 25 minutes
Total Time: 37 minutes
Yield: 4 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice. Set aside.
In a large bowl, beat shortening and sugar on high speed until light and fluffy, 3–5 minutes. Add egg, milk, and vanilla, mixing until combined.
Gradually add dry ingredients to wet mixture on low speed, mixing until just combined. Dough should be crumbly but come together when pressed.
Divide dough in half. Roll each half on a lightly floured surface to 1/4-inch for crisp cookies or 3/8-inch for softer ones. Cut with cookie cutters and place on baking sheets, 2 inches apart.
Bake for 10–11 minutes, or until puffed and golden at the edges. Cool 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.
For glaze: whisk powdered sugar, warm water, salt, and food coloring until smooth. Adjust thickness with more sugar or water. Transfer to piping bag.
For royal icing: beat lemon juice and egg whites until combined. Gradually add powdered sugar, mixing until smooth and spreadable. Divide and color if desired.
Once cookies are fully cooled, decorate with glaze, royal icing, or both. Allow icing to set before serving or storing.