Pumpkin Cut-Out Cookies

These pumpkin cut-out cookies are a fall twist on a classic sugar cookie! Use pumpkin cookie cutters to cut the soft sugar cookies into shapes then decorate with icing.

Prep Time: 20

Cook Time: 8

Refrigerate Dough: 1

Total Time: 1 28

Servings:

Equipment

Pumpkin Cookie Cutters

Ingredients

Cookie dough

1 cup butter , at room temp
1 ¾ cups granulated sugar
2 eggs , at room temp
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup sour cream
5 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon fine sea salt

Frosting

¾ cup butter
3 ½ cups powdered sugar
3-4 Tablespoons heavy cream
1 teaspoon vanilla extract
orange food coloring

Instructions

Mix wet ingredients: In a large bowl, mix together 1 cup butter and 1 3/4 cups sugar. Beat until creamy. Add in 2 eggs, 1 teaspoon vanilla, 1/4 teaspoon almond extract and 1 cup sour cream and mix together until combined.
Mix dry ingredients and add to wet: In a separate bowl, mix together 5 1/2 cups flour,1 1/2 teaspoons baking soda, 1 teaspoon baking powder and 1/2 teaspoon salt. Slowly add dry ingredients to the wet ingredients. Mix just until combined.
Chill dough: Split dough in two and place in saran wrap. Refrigerate for 1-2 hours.
Roll and cut out dough: Once dough has chilled, preheat oven to 350°F. Roll out dough on a baker's mat or parchment paper. Add another 1/4 – 1/2 cup flour if dough is still sticky. Cut with floured pumpkin cookie cutters.
Bake cookies: Bake for 8-9 minutes, until bottoms are barely golden. Be very careful to not over bake. Remove from oven and allow to cool on pan for 2 minutes and then move to a cooling rack to cool.
Make buttercream: For the buttercream, combine 3/4 cups butter, 3 1/2 cups powdered sugar, 3-4 Tablespoons heavy cream and 1 teaspoon vanilla in a medium-sized bowl. Mix with an electric mixer until smooth. Add orange food coloring until you reach desired color.
Frost cookies: Once cookies are cooled, frost pumpkin cookies with orange frosting.

Notes

Frosting: I also love using this cream cheese frosting or cookie icing to frost these cookies.

Storage: Once cooled, store in a sealed covered container for up to 3 days. Place a piece of parchment paper in between each layer.

Freezer: Freeze cookies on a pan for 30 minutes. Then move to a sealed covered container and place a piece of parchment paper in between each layer.

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