Pumpkin Cutout Cookies with Cream Cheese Frosting


Happy Sunday! It’s the most wonderful time of the year – Halloween! The leaves are crunchy, the cinnamon is abundant, and the air is cool and crisp. What more could you want? Every holiday can easily be adorned with your regular ol’ butter cutout cookies.  However, I wanted to try something a little different and add a bit of fall into these cookies.

As long as I can remember both my mother and grandmother have had a plethora of cookie cutters befitting for each season. I only remember cracking out the cookie cutters at Christmas time because I was the only one that really enjoyed the whole process of making cutout cookies. From rolling the dough to decorating the cookies I couldn’t pick a favorite part – okay maybe decorating – but I think the process form start to finish is fun. This particular recipe is based off of my Grandma Helen’s butter cookie recipe. If you want a break from the pumpkin flavors, all you need to do it take out the pumpkin and the spices and you’ll have the original recipe. Have a ghoul-d time baking!

Pumpkin Cutout Cookies with Cream Cheese Frosting

  • Servings: 18-24
  • Difficulty: easy
  • Print

Dorothy’s Test Kitchen


for the cookie batter

1 cup butter, softened

3/4 cup sugar

1 egg

1 1/2 tsp vanilla

3 cups flour

1/3 cup pumpkin

1/8 tsp allspice

1/4 tsp ginger

1/2 tsp nutmeg

1 tsp cinnamon

1/4 tsp cloves

1/2 tsp salt

1 tsp baking powder

for the frosting

8 oz cream cheese

1/2 cup butter

3 cups confectioner’s sugar

1 splash of heavy cream

1 tsp vanilla (optional)


Cream together the butter and sugar until light and fluffy. Mix in the vanilla, and eggs until just combined. Put the dry ingredients in the bowl and mix until it starts coming together. Before it is completely mixed, add in the pumpkin and mix until it is just combined. If needed, mix the dough the rest of the way with your hands. Cover tightly with cling wrap and chill in the fridge for 24-48 hours.

When baking, preheat the oven to 400 degrees. Let the dough warm up for about 10-15 minutes. Roll out the dough on a floured surface until you get your desired thickness. Thicker cookies yield a flakier and chewier cookie while thinner ones yield a crispy cookie. Bake for about 8-10 minutes or until the cookies are lightly golden. Let cook on a rack completely before frosting or for about 5 minutes if you aren’t feeling as festive.

To make the frosting, whip the butter and cream cheese until you get a fluffy and smooth texture. If you wish, add in the vanilla and mix it in and add in the sugar 1 cup at a time until you get your desired texture. Before the final cup, add in a splash of heavy cream and whip until smooth. Now you are ready for some festively spooky decorating.

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