Pumpkin Spice Sugar Cookies

Fall is officially here!  It's my favorite season as I love everything it has to offer...pumpkins, hot apple cider, Halloween, apple picking, Thanksgiving, beautiful leaf colors, the list goes on.  What better way to start the season off than with some pumpkin spice sugar cookies!

I love making traditional sugar cut out cookies and decorating them with royal icing for all occasions.  It's fun to get creative and come up with different designs (plus they are delicious too!).  Now with the change in season why not try a fall inspired cut out cookie.  Add a little pumpkin, kick up the flavors with some pumpkin pie spice and voila, the pumpkin spice sugar cookies.

The most important tip I can offer you for this recipe is not to overmix your dough.  Once you add your flour in you will want to mix just until it is incorporated into the dough.  Otherwise you will be left with a cookie that is tough (not so desirable).

It is very important not to skip the step of chilling your dough for 1 hour.  It helps keep your butter cold (to prevent spreading) as well as allowing the gluten a chance to rest.  I always have my cookie cutters ready to go before taking my dough out of the refrigerator so that once I roll the dough out I can cut my shapes and put the cookies straight into the oven.

The recipe calls for baking at 350°F for 9-11 minutes.  I find in my oven that 10 minutes is the perfect number every time.  It yields a pumpkin cookie that has a soft center and yet slightly crisp edged.

If you are short on time or would like to prep extra dough, you can certainly chill the dough for up to 2 days before rolling out.  Alternatively, you can freeze the dough for up to 3 months.  For this second option, allow the dough to thaw overnight in the refrigerator and then bring to room temperature for about 1 hour before rolling.

Cut out cookies are very popular for the holidays.  They make a great baker's gift.  There are so many options for cookie cutters.  There are a lot of Etsy businesses that are very creative and design their own cookie cutters.  I love collecting cookie cutters and using them to come up with new designs.

These pumpkin spice sugar cookies are perfect for Halloween themed cookies or even Thanksgiving cookies.  They would make very adorable plaque cookies for your Thanksgiving table.  Just pick your favorite royal icing and enjoy decorating them.  And if you aren't a fan of icing, these cookies are delicious on their own!

Pumpkin Spice Sugar Cookies

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• Yield: 2-2.5 dozen cookies 1x

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Ingredients

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• 2 sticks unsalted butter, room temperature
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/4 cup pure pumpkin puree
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

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Instructions

1. In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter on medium speed until completely smooth and creamy.  Add the sugars and mix on medium speed until fluffy and light in color.  Add the pumpkin and mix until combined.  Mix in eggs one at a time and scrape down the sides and bottom of the bowl after each addition. Mix in vanilla.
2. In a separate medium bowl, whisk together the flour, baking powder, salt and spices.  On low speed, slowly add flour mixture into butter mixture just until combined.
3. Divide dough into 2 equal parts.  Shape each portion into a large disk and wrap with plastic wrap.  Place in refrigerator to chill for 1 hour.
4. Once chilled, preheat oven to 350°F.  Line large baking sheets with parchment paper or silicone baking mats.  Set aside.
5. On a lightly flour surface, roll dough one of the dough pieces out to 1/4-inch thickness and cut into shapes using cookie cutters.  Re-roll the remaining dough and continue cutting until all is used.  Repeat with second piece of dough. 
6. Arrange cookies on prepared baking sheets 2-3 inches apart.  Bake for 9-11 minutes.  Allow to rest 1 minute on baking sheet, then transfer to a wire rack to completely cool.