Pumpkin Cut Out Cookies with Maple Frosting
I’m going to share with you utterly delicious recipe for soft Pumpkin Cut Out Cookies. Cookie dough is made with real pumpkin puree and delicious pumpkin spice. And as if that wasn’t enough I topped them off with Maple Buttercream Frosting. They hit home on so many levels. Let’s go!
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Cookie dough on its own is sticky so be prepared to use a bit of flour when it rolling it out. Cookies are soft and delicious on its own and if you don’t like frosting your job is done here. If however you’d like torost these I would highly recommend Maple Buttercream Frosting or Maple Glaze.
PUMPKIN CUT OUT COOKIES
- PUMPKIN CUT OUT COOKIES
- Spices : Cinnamon, Ginger, Nutmeg
- Baking Soda
- Baking Powder
- Sour Cream
- Pumpkin Puree (use thick/dense pumpkin puree, if using homemade cook it down till very thick. I use canned pumpkin puree)
- Vanilla Extract
Prepare Pumpkin Spice Cookie dough following the recipe.
BAKE PUMPKIN CUT OUT COOKIES
This cookie dough is sticky and so you’ll need to dust your work surface with flour to prevent dough from sticking. Roll it out between 2 rolling guides to 1/4 inch thick.
Dip the cookie cutter into flour and then cut out cookies. Transfer them onto a baking sheet lined with parchment paper. If needed dust of excess flour with a pastry brush.
Bake cookies at 350F for 9 minutes. Depending on the size of the cookie you may need to bake them for a little longer. Try not to brown the edges too much as cookies will not be as soft then.
Let cookies cool on a baking sheet to couple of minute. Then transfer them onto a cooling rack to cool completely.
These Pumpkin Cut Out Cookie are delicious on its own. However, if you’d like to make them more special decorate them with my delicious Maple Frosting.
MAPLE BUTTERCREAM FROSTING
Cream room temperature unsalted butter and sugar until fluffy. Then gradually beat in maple syrup, vanilla bean paste and maple flavoring. Color with food colors.
Color small portions of maple frosting with green, red and golden yellow gel food coloring. Spread a thin layer of uncolored maple frosting on each cookie. Then pipe random lines with colored frosting. Run a spatula through the frosting back and forth. Until you are happy with the watercolor design.
This Maple Glaze is super easy to make. It create a smooth iced finish on cookies.
Whisk powdered sugar, maple syrup, melted butter, vanilla, maple flavoring. Gradually add milk. To make the glaze thicker use less milk and visa versa.
Dip each cookie in the glaze. Turn it over and let the excess drip into the bowl. Smooth the edge with a spatula. Place cookies onto a cooling rack. Decorate with festive sprinkles. Let the glaze crust
Both, Maple Buttercream Frosting and Maple Glaze need time to set. So, once you ice your cookies let them sit at room temperature for several hours until the surface crusts. Then store the cookies in the airtight container, layered between pieces of wax paper.
MORE PUMPKIN RECIPES :
- Starbucks Pumpkin Spice Latte Cake
- Pumpkin Pie
- Pumpkin Pound Cake
- Chocolate Chip Pumpkin Cheesecakes
- Pumpkin Chocolate Hand Pies
- Pumpkin Meringue Cookies
Pumpkin Spice Cut Out Cookies
Pumpkin Spice Cut Out Cookies
- 2 3/4 cup all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp freshly zested nutmeg
- 1/2 cup unsalted butter at room temperature(113grams)
- 1 cup sugar (if you like sweeter cookies use 1/4 cup more)
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp sour cream
- 1/2 cup pumpkin puree for this recipe I optioned for store bought as it is more dense than fresh one I make
- 1 1/2 cup powdered sugar
- 1/2 cup unsalted butter at room temperature
- 4-5 tbsp good quality maple syrup
- 1/2 tsp vanilla bean paste, or vanilla extract
- 3-4 drops concentrated maple syrup flavoring (Lorann Oil Flavoring)
- 1 1/2 cup powdered sugar
- 1/3 cup good quality maple syrup
- 4 tbsp melted butter, not boiling
- 1/2 tsp vanilla bean paste or vanilla extract
- 2-3 drops concentrated maple syrup flavoring (Lorann Oil Flavoring)
- 4 tbsp milk
Pumpkin Cookie Dough
- Sift together flour (2 cups and 3/4 cup), baking powder (1/4tsp), baking soda (1/4tsp) salt (1/4tsp), cinnamon (2tsp), freshly zested nutmeg (1/4tsp), ground ginger (1/4tsp), set aside.
- Cream butter (1 stick, 113grams) with sugar (1cup) till pale in color and creamy. Beat in sour cream (2tbsp), thick/dense pumpkin puree (1/2cup), beat until well combined and creamy. Add egg (1egg) whisked with vanilla (1tsp), beat well. Gradually add flour mix, on low stir it in until combined. Cookie dough will be sticky. Wrap it in a plastic wrap and chill for 4 hours, best overnight. Dough can be made ahead of time, up to 3 days. Stored in the fridge.
- Preheat oven to 350F.
- Roll the dough out between 2 pieces parchment dusted with some flour. Or use Dough EZ Rolling System. Roll the cookie dough out to 1/4 inch thick. Use rolling guides on each side of the dough to roll out the cookie dough. Dough is little sticky so use little bit of flour on your work surface.
- Cut out cookies with a cookie cutter. To prevent sticking dip the cutter in the flour. Then transfer cookies onto a baking sheet lined with parchment paper.
- Bake cookies for 9 minutes, depends on the oven but you don’t want to brown on the bottom too much as they won’t stay too soft then.
- Remove from the oven, let cool for few minutes on the baking sheet and then transfer to cool completely on the cooling rack. Once cooled, cookie can be stored in the airtight container.
- Cream butter (1/2cup, 113grams) and powdered sugar (1cup and 1/2cup) until fluffy. Gradually beat in maple syrup (4-5tbsp). Add vanilla bean paste (1/2tsp) and concentrated maple flavoring / Lorann Oil Flavoring (3-4 drops). Decorate as desired or use my fun watercolor frosting technique.
- Color with food coloring as desired and decorated cookies. Or use my fun watercolor technique to decorate.
- Whisk sugar (1cup and 1/2cup), maple syrup (1/3cup), melted butter (4tbsp), vanilla bean paste (1/2tsp), maple flavoring / Lorann Oil Flavoring (2-3 drops). Gradually whisk in milk( up to 4tbsp) as needed to thin the glaze down. For thicker glaze use less milk.
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