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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.

Ingredients

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

2 cups powdered sugar, sifted (for glaze)

2 tbsp warm water, plus more if needed (for glaze)

1/8 tsp salt (for glaze)

Food coloring, if desired (for glaze)

2 tsp lemon juice (for royal icing)

2 egg whites (for royal icing)

4 cups powdered sugar, sifted (for royal icing)

Food coloring, optional (for royal icing)

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice. Set aside.
  2. 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.
  3. Gradually add dry ingredients to wet mixture on low speed, mixing until just combined. Dough should be crumbly but come together when pressed.
  4. 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.
  5. 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.
  6. For glaze: whisk powdered sugar, warm water, salt, and food coloring until smooth. Adjust thickness with more sugar or water. Transfer to piping bag.
  7. 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.
  8. Once cookies are fully cooled, decorate with glaze, royal icing, or both. Allow icing to set before serving or storing.

Notes

Swap pumpkin pie spice with cinnamon and nutmeg for a milder flavor.

Use butter instead of shortening for a richer, buttery taste.

Add orange zest for a citrusy twist.

Skip royal icing and use only glaze for quicker decorating.

Experiment with different cookie cutter shapes for various holidays.

Store cookies in an airtight container for up to 5 days, or freeze undecorated cookies for up to 3 months.

Dough can be refrigerated for 2 days or frozen for up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/simple-pumpkin-pie-cut-out-cookies/