These Spooky Pumpkin Cutout Cookies are fun to make, fun to bake and fun to eat
These Spooky Pumpkin Cutout Cookies, well, not too spooky, are crisp, buttery, flavourful, and festive. They are so much fun to make with kids. This cookie recipe is my simple Cutout Cookies, plus some warm spices such as Cinnamon!
About This Recipe
- These Cutout Cookies are unbelievably soft, tender, and delicious. The fact that you can make them with different fillings makes them eye-pleasing, like a box of gems. I made them with Lemon Curd and Blueberry Filling; they were gone in no time!
- This cookie dough requires some chill time—not too long, just about an hour! Chilling the dough makes clean edges and prevents the cookies from spreading in the oven.
- After cutting them, I recommend putting the sheets in the fridge to make their shape more defined and their edges cleaner.
- I used these Halloween Pumpkin Cookie Cutter Set to create these fun and cute pumpkin effects.
- One of the reasons these cookies are super fine and velvety is the Powdered Sugar and Cornstarch.
- Powdered sugar blends smoothly into the dough to create a soft and cloudy texture!
- Cornstarch also contributes to the light and airy texture of the cookies.
- We do not need leavener or eggs in this Cutout Cookie recipe; however, the recipe calls for one egg yolk. Yolk makes the dough components bond together.
- The beauty of these cookies is you can cut them in any shape you desire
- The flavour can vary from plain shortbread-like cookies to adding spices such as Cinnamon or cardamom.
- You can keep the cookies plain without icing or dip them into silky icing. The icing combines powdered sugar, lemon juice, and vanilla extract.
- The other option is to leave them plain and dust them with powdered sugar.
- These Spooky Pumpkin Cutout Cookies are sandwiched with a creamy and delicious Nutella spread.
How To Make These Spooky Pumpkin Cutout Cookies
- This recipe uses room-temperature butter (not too soft, though). Leave the butter at room temperature before starting to bake.
- Mix the butter, powdered sugar, cornstarch, and salt until smooth and silky.
- Add the egg yolk and vanilla extract.
- Mix the Cinnamon into the flour, adding it in two or three passes and mixing well after each. You will end up with a soft and smooth dough.
- Shape the dough into a disc, cling wrap, and chill for one hour.
- Lightly flour a clean surface and roll out the dough. For easier rolling, place the dough between two pieces of wax paper.
- Once the dough is ¼ of an inch thick, use your Pumpkin Cookie Cutter to cut the dough.
- This dough makes about 20 sandwich cookies or 40 individual cookies. Stamp 20 cookies with the pumpkin stamp and cut out the eyes and mouth. Leave the other 20 cookies plain.
- Place the raw cookies on a lined baking sheet in the fridge for 5-10 minutes.
- In the meantime, preheat the oven to 325F. Bake the cookies for 8-10 minutes or until the edges look set. Do not overbake them, as this will make them dry and brown.
- Let them cool down for a few minutes, then transfer them to the cooling rack to cool down fully.
- Place about one tablespoon of Nutella on the plain cookie, place the stamped cookie on top, and gently press.
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📖 Recipe
Spooky Pumpkin Cutout Cookies
These Spooky Pumpkin Cutout Cookies are fun to make, fun to bake and fun to eat
Ingredients
- 1 cup Butter, Room temperature
- ¾ cup Powdered sugar, Sifted
- ¼ cup Cornstarch
- 1 Yolk, Room temperature
- 1 teaspoon Vanilla extract
- 2½ cup All-purpose Flour, Spooned and levelled
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- ¾ cup Nutella
Instructions
- Leave the butter at room temperature before starting to bake. Use the paddle attachment to mix the butter, powdered sugar, and cornstarch until smooth and silky.1 cup Butter, ¾ cup Powdered sugar, ¼ cup Cornstarch
- Add the egg yolk and vanilla extract.1 Yolk, 1 teaspoon Vanilla extract
- Mix the flour, cinnamon, and salt. Add the mixture in two or three passes, mixing well after each. You will end up with a soft and smooth dough.2½ cup All-purpose Flour, ½ teaspoon Salt, 1 teaspoon Cinnamon
- Shape the dough into a disc, cling wrap, and chill for one hour.
- Lightly flour a clean surface and roll out the dough. For easier rolling, place the dough between two pieces of wax paper. Once the dough is ¼ of an inch thick, use your cookie cutter to cut it.
- This dough makes about 20 sandwich cookies or 40 individual cookies. Stamp 20 cookies with the pumpkin stamp and cut out the eyes and mouth. Leave the other 20 cookies plain.
- Place the raw cookies on a lined baking sheet in the fridge for 5-10 minutes. In the meantime, preheat the oven to 325F. Bake the cookies for 8-10 minutes or until the edges look set. Do not overbake them, as this will make them dry and brown. Let them cool down for a few minutes, then transfer them to the cooling rack to cool down fully.
- Place about one tablespoon of Nutella on the plain cookie, place the stamped cookie on top, and gently press.¾ cup Nutella
Nutrition
Calories: 209kcalCarbohydrates: 25gProtein: 2gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 34mgSodium: 137mgPotassium: 67mgFiber: 1gSugar: 6gVitamin A: 297IUVitamin C: 0.004mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.
Storing: Keep these cookies in an air-tight container at room temperature for one week and freeze them for two months.
Bonnie says
These are very cute!
Nas says
“I recently saw these adorable pumpkin cut-out cookies, and they’re such a fun and festive treat! They would make a perfect Halloween activity to do with kids—simple, creative, and a great way to get everyone in the spooky spirit. , They look like they’d be a hit for any fall gathering or as a fun project with little ones. Definitely adding these to my Halloween plans!”