Pecan Pumpkin Spice Cut Out Cookie Recipe tastes like a cozy slice of pumpkin pie in cookie form, with toasty pecans and warm spices in every bite. This recipe works perfectly for bakers who want a fall-themed cut out cookie that holds its shape, decorates easily, and finishes in about 1 hour including chill time. I tested this one on my own family cookie night, and they stopped talking long enough to just crunch and nod, which counts as a standing ovation in my house.
Why Choose This Pecan Pumpkin Spice Cut Out Cookie Recipe
This Pecan Pumpkin Spice Cut Out Cookie Recipe gives you soft centers, crisp edges, and a gentle pumpkin flavor that does not taste like a candle. The dough rolls out smoothly, keeps sharp edges with cookie cutters, and resists spreading in the oven.
You mix in finely chopped pecans for texture and flavor, not giant nut chunks that break your cookie cutters. The dough also works well for decorating with royal icing or a simple glaze, so you can dress these cookies up for fall parties or keep them rustic for weeknight treats.
“These pecan pumpkin spice cut out cookies taste like fall in every bite and hold their shape beautifully on the baking sheet. ★★★★★”
Ingredients You’ll Need
Dry ingredients
- 2 ¾ cups (330 g) all purpose flour
- Use a standard unbleached flour like King Arthur or Gold Medal for consistent results.
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- You can swap the individual spices with 2 teaspoons pumpkin pie spice if you prefer a shortcut.
Wet ingredients
- ¾ cup (170 g) unsalted butter, softened to room temperature
- Use real butter, not margarine, for best flavor and structure.
- ¾ cup (150 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- ⅓ cup (80 g) pumpkin puree, not pumpkin pie filling
- Libby’s or store brand puree both work, just check the label for plain pumpkin.
- 1 ½ teaspoons pure vanilla extract
Nuts
- ¾ cup (75 g) finely chopped pecans
- Toast the pecans in a dry skillet for 3 to 4 minutes for deeper flavor, then cool before chopping.
- If you need a nut free version, leave out the pecans and add 2 extra tablespoons flour to keep the dough sturdy.
Optional toppings
- Simple glaze:
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- ½ teaspoon vanilla or maple extract
- Or use your favorite royal icing for detailed decorating.
Pantry shortcuts and substitutions
- Use pumpkin pie spice blend instead of separate spices to save time.
- Swap half the brown sugar with dark brown sugar for a deeper molasses note.
- Replace up to ½ cup flour with whole wheat pastry flour for a slightly heartier cookie.
- Use dairy free butter sticks and a splash of oat milk in the glaze for a dairy free version.
Equipment list
- Large mixing bowl and medium bowl
- Hand mixer or stand mixer with paddle attachment
- Rubber spatula
- Measuring cups and spoons
- Kitchen scale if you like precise baking
- Rolling pin
- Cookie cutters of your choice
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling racks
- Airtight containers for storage
Tips & Tricks
- Chill the dough for at least 30 minutes so the cookies hold their shape and bake with clean edges.
- Use pumpkin puree that looks thick, not watery, and blot it with a paper towel if it seems very wet.
- Roll the dough between two sheets of parchment to prevent sticking and extra flour.
- Keep dough thickness around ¼ inch so the cookies bake evenly and stay soft in the center.
- Work with half the dough at a time and keep the rest in the fridge so it stays cool.
- Dip cookie cutters in flour between cuts to keep edges sharp and clean.
- Rotate baking sheets halfway through baking so the cookies color evenly.
- Pull the cookies from the oven when the edges look set and just start to turn golden, even if the centers look slightly soft.
- Cool cookies completely before icing so the glaze or royal icing sets properly.
- Store a slice of sandwich bread in the cookie container to keep the cookies soft for a few extra days.
How to Make Pecan Pumpkin Spice Cut Out Cookie Recipe
Step 1: Mix the dry ingredients
Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves to a medium bowl. Whisk until the spices blend evenly into the flour. Set the bowl aside.
Step 2: Cream butter and sugars
Place softened butter, brown sugar, and granulated sugar in a large mixing bowl. Beat with a hand mixer or stand mixer on medium speed for 2 to 3 minutes until the mixture looks fluffy and lighter in color. Scrape down the sides of the bowl with a spatula.
Step 3: Add egg, pumpkin, and vanilla
Crack the egg into the butter mixture and beat until it fully combines. Add pumpkin puree and vanilla extract, then mix again until the mixture turns smooth and creamy. Scrape the bowl so no streaks of pumpkin or butter remain.
Step 4: Combine wet and dry ingredients
Add the dry ingredients to the wet mixture in two additions. Mix on low speed just until the flour disappears and the dough comes together. Stir in the chopped pecans with a spatula so you do not overmix.
Step 5: Chill the dough
Divide the dough into two equal portions and flatten each into a disc. Wrap each disc in plastic wrap or place it in a reusable bag. Chill the dough in the fridge for at least 30 minutes and up to 24 hours.
Step 6: Preheat the oven and prep pans
Heat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Keep one baking sheet in the fridge if your kitchen runs warm so the cut cookies stay cool before baking.
Step 7: Roll out the dough
Unwrap one disc of dough and place it between two sheets of parchment. Roll the dough to about ¼ inch thickness. Peel off the top parchment and lightly flour the surface if the dough feels sticky.
Step 8: Cut the cookies
Press cookie cutters into the dough as close together as possible to use the dough efficiently. Transfer the cut shapes to the prepared baking sheets, leaving about 1 inch between cookies. Gather the scraps, press them together, chill for 5 to 10 minutes if needed, then roll again.
Step 9: Bake
Place the baking sheet on the middle rack. Bake the cookies for 8 to 11 minutes, depending on size and thickness, until the edges look set and just start to turn golden. Pull the sheet from the oven and let the cookies sit for 5 minutes, then move them to a wire rack to cool completely.
Step 10: Decorate
Whisk powdered sugar, milk, and vanilla or maple extract in a small bowl until smooth and pourable. Drizzle the glaze over cooled cookies or dip the tops and let excess drip off. Add chopped pecans or festive sprinkles while the glaze still feels wet, then let the cookies sit until the icing sets.
What to Serve with it?
These pecan pumpkin spice cut out cookies pair beautifully with hot coffee, chai, or a mug of cocoa on a chilly afternoon. Kids love them with cold milk or a vanilla yogurt dip. You can set them on a fall dessert board with apple slices, caramel dip, and a few chocolate chip cookies for variety. They also travel well in cookie tins for bake sales, school events, or neighbor treats.
Storage Options
- Store cooled cookies in an airtight container at room temperature for 4 to 5 days.
- Keep layers of decorated cookies separated with parchment so the icing does not smudge.
- Freeze undecorated cookies in a freezer bag for up to 2 months, then thaw at room temperature and decorate.
- Freeze dough discs tightly wrapped for up to 2 months, then thaw in the fridge overnight before rolling.
- Refresh slightly stale cookies in a 300°F oven for 3 to 4 minutes, then cool before serving so they crisp up again.
Pecan Pumpkin Spice Cut Out Cookie Recipe
Ingredients
Method
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined. Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer or stand mixer on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the sides of the bowl.
- Add the egg to the creamed butter and sugar and beat until fully combined. Mix in the pumpkin puree and vanilla extract until the mixture is smooth and creamy, scraping the bowl as needed.
- Add the dry ingredients to the wet mixture in two additions, mixing on low speed just until the flour is incorporated and a soft dough forms. Stir in the finely chopped pecans with a spatula, being careful not to overmix.
- Divide the dough into two equal portions and flatten each into a disc. Wrap each disc tightly in plastic wrap or place in reusable bags. Chill in the refrigerator for at least 30 minutes and up to 24 hours.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Working with one disc of dough at a time, place it between two sheets of parchment paper. Roll the dough to about 1/4 inch thickness. If the dough feels sticky, lightly flour the surface.
- Use cookie cutters to cut shapes as close together as possible. Transfer the cut cookies to the prepared baking sheets, leaving about 1 inch between each cookie. Gather dough scraps, press together, chill briefly if needed, and reroll.
- Bake the cookies on the middle oven rack for 8 to 11 minutes, depending on size and thickness, until the edges are set and just beginning to turn golden while the centers still look slightly soft.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- For the optional glaze, whisk together powdered sugar, 1 tablespoon of milk, and vanilla or maple extract until smooth and pourable, adding more milk a little at a time as needed. Drizzle over cooled cookies or dip the tops, letting excess drip off. Allow the glaze to set before storing.
Notes
Approximate per 1 cookie of about 36 cookies (without glaze): 120 calories; fat 7 g; saturated fat 3 g; carbohydrates 13 g; fiber 0.5 g; sugars 7 g; protein 2 g; sodium 70 mg. Adding glaze will increase sugars and calories slightly. Values are estimates and will vary based on exact cookie size, ingredients, and toppings.