Pecan Pumpkin Spice Cut Out Cookie Recipe tastes like a cozy slice of pumpkin pie wrapped in a buttery sugar cookie with toasty pecan crunch in every bite. It suits holiday bakers, fall flavor fans, and anyone who wants a fun cut-out cookie that takes about 1 hour of active time plus chilling. I tested this on a rainy Sunday in my tiny kitchen with a podcast on and a cat judging my cookie shapes from the counter.
Why Pecan Pumpkin Spice Cut Out Cookie Recipe Is Worth It
These pecan pumpkin spice cut out cookies bake up tender, slightly chewy, and full of warm cinnamon, nutmeg, and real pumpkin. The chopped pecans add texture, while the pumpkin keeps the dough soft without turning it cakey.
You can roll and cut this dough cleanly, so your pumpkins, leaves, and acorns hold their shape instead of puffing into mystery blobs. The dough also chills and freezes well, which means you can prep ahead for parties, bake sales, or that one neighbor who always “just stops by” when the house smells like cookies.
“These pecan pumpkin spice cut out cookies taste like fall in cookie form and hold their shape beautifully—my new go-to holiday dough. ★★★★★”
Ingredients You Need
Dry ingredients
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves (optional, but adds classic pumpkin spice flavor)
I like King Arthur or Gold Medal flour because they stay consistent from batch to batch. Use fresh spices if you can; old spices taste flat and dull.
Wet ingredients
- 1 cup (2 sticks / 226 g) unsalted butter, softened to cool room temperature
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- ⅓ cup (80 g) pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pure vanilla extract
Canned pumpkin puree works perfectly; Libby’s or store brand both do the job. Dry the pumpkin slightly with a paper towel if it looks very watery; this helps the dough stay firm enough for cut outs.
Nuts
- ¾ cup (75–85 g) finely chopped pecans, toasted
Toast pecans in a dry skillet over medium heat for 4–5 minutes, stirring often, until fragrant. You can also toast them in a 350°F (175°C) oven for 6–8 minutes on a baking sheet. Cool completely before adding to the dough so they do not melt the butter.
Optional toppings & decorations
- Powdered sugar for dusting
- Simple vanilla icing (powdered sugar + milk + vanilla) for piping
- Maple icing (powdered sugar + maple syrup + a splash of milk)
- Extra finely chopped pecans for sprinkling on top
- Fall-themed sprinkles
Use gel food coloring if you decorate with icing; it keeps the icing thick and bright. A basic zip-top bag with the corner snipped works fine if you do not own piping bags.
Equipment list
- Stand mixer with paddle attachment or hand mixer and large mixing bowl
- Medium mixing bowl for dry ingredients
- Rubber spatula
- Rolling pin
- Cookie cutters (pumpkins, leaves, acorns, or classic circles)
- Parchment paper or silicone baking mats
- Baking sheets
- Wire cooling racks
- Offset spatula or thin spatula for lifting cut-out cookies
Quick Tips & substitutions
- Chill the dough at least 1 hour so the cookies hold sharp edges.
- Blot the pumpkin puree with a paper towel if it looks watery to avoid sticky dough.
- Use half all-purpose flour and half white whole wheat flour for a slightly heartier cookie.
- Swap pecans with walnuts or leave nuts out and add mini chocolate chips for a nut-free version.
- Roll dough between two sheets of parchment to avoid extra flour and tough cookies.
- Keep half the dough in the fridge while you roll the other half so it stays firm.
- Dust your cutters lightly with flour so they release cleanly.
- Bake one test cookie to check spread and adjust chill time or flour if needed.
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 everything looks evenly combined and no streaks of spice remain. Set the bowl aside.
Step 2: Cream butter and sugars
Place softened butter, brown sugar, and granulated sugar in the bowl of a stand mixer. Beat on medium speed for 2–3 minutes until the mixture looks light, fluffy, and slightly paler. Scrape down the bowl halfway so no butter hides at the bottom.
Step 3: Add egg, pumpkin, and vanilla
Add the egg to the butter mixture and mix on medium speed until it blends in smoothly. Add pumpkin puree and vanilla extract, then mix again until the mixture looks creamy and uniform. Scrape the bowl and paddle to catch any streaks.
Step 4: Combine wet and dry ingredients
Turn the mixer to low speed and add the dry ingredients in two additions. Mix just until the flour disappears and the dough starts to clump together. Stir in the toasted chopped pecans with a spatula so you do not overmix.
Step 5: Chill the dough
Divide the dough into two equal portions. Shape each portion into a flat disc, wrap tightly in plastic wrap, and place in the fridge for at least 1 hour and up to 48 hours. Chilling helps the flour hydrate and keeps the cookies from spreading too much.
Step 6: Roll out the dough
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Unwrap one disc of dough and place it between two sheets of parchment. Roll to about ¼ inch (6 mm) thickness for sturdy cut outs, or slightly thinner if you prefer crisp edges.
If the dough softens too much while you roll, slide the parchment with the dough onto a baking sheet and chill it for 10 minutes. Cold dough cuts more cleanly and lifts more easily.
Step 7: Cut shapes and transfer
Use your favorite cookie cutters to cut shapes close together to minimize scraps. Lift each cookie with a thin spatula and place it on the prepared baking sheet, leaving about 1 inch of space between cookies. Gather scraps, press into a disc, chill briefly if needed, and roll again.
Step 8: Bake
Bake cookies at 350°F (175°C) for 9–12 minutes, depending on size and thickness. Pull them when the edges look set and just start to turn light golden, while the centers still look slightly soft. The cookies firm up as they cool, which keeps them tender.
Let cookies cool on the baking sheet for 3–4 minutes, then move them to a wire rack to cool completely. Repeat with remaining dough.
Step 9: Decorate
Once cookies cool completely, whisk powdered sugar with a splash of milk and vanilla to make a thick but pourable icing. Pipe or drizzle over the cookies, then sprinkle with extra chopped pecans or fall sprinkles if you want a little flair. Let the icing set before stacking or packing.
Recipe Variations
- Gluten-free: Use a 1:1 gluten-free baking flour blend and chill the dough a bit longer to help it firm up.
- Vegan: Use vegan butter sticks, a flax egg (1 tablespoon ground flax + 3 tablespoons water), and maple syrup instead of egg for moisture.
- Low carb-ish: Swap part of the flour with fine almond flour and cut the brown sugar with a granular low-carb sweetener, then test-bake one cookie to check texture.
- Extra nutty: Add an extra ¼ cup chopped pecans and press a pecan half into the top of each cookie before baking.
- Chocolate twist: Stir in mini chocolate chips or dip half of each cooled cookie in melted dark chocolate.
- Spiced maple: Replace half the granulated sugar with maple sugar and add a maple icing drizzle.
Ways to Serve Pecan Pumpkin Spice Cut Out Cookie Recipe
- Serve with hot coffee, chai, or cocoa for a cozy afternoon snack.
- Pack in lunchboxes as a fun seasonal treat.
- Arrange on a platter with apple slices and caramel dip for a fall dessert board.
- Wrap a few cookies in clear bags with ribbon for teacher gifts or neighbor treats.
- Set up a decorating station with icing and sprinkles for kids or friends.
Storage Success
Store cooled pecan pumpkin spice cut out cookies in an airtight container at room temperature for 4–5 days. Place parchment between layers if you add icing so they do not stick together. Freeze undecorated cookies or dough discs for up to 2 months, then thaw in the fridge overnight. Decorate after thawing so the icing stays smooth and neat.
Pecan Pumpkin Spice Cut Out Cookie Recipe
Ingredients
Instructions
- 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 mixer on medium speed for 2–3 minutes until light and fluffy, scraping down the bowl as needed.
- Add the egg and mix until fully incorporated. Add the pumpkin puree and vanilla extract and mix again until the mixture is smooth and creamy.
- On low speed, mix in the dry ingredients in two additions, just until the flour is incorporated and the dough starts to clump. Gently stir in the toasted chopped pecans with a spatula, avoiding overmixing.
- Divide the dough into two equal portions, shape each into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour and up to 48 hours.
- When ready to bake, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Place one disc of dough between two sheets of parchment and roll to about 1/4 inch (6 mm) thickness.
- Use cookie cutters to cut shapes close together, then transfer the cut-out cookies to the prepared baking sheets, spacing them about 1 inch apart. Gather and reroll scraps as needed, chilling if the dough softens.
- Bake the cookies for 9–12 minutes, until the edges are set and just turning light golden while the centers still look slightly soft. Let cool on the baking sheet for 3–4 minutes, then transfer to wire racks to cool completely.
- Once completely cool, dust with powdered sugar or decorate with vanilla or maple icing, extra chopped pecans, or fall sprinkles as desired. Let any icing set before stacking or storing.
Notes
Approximate per 1 cookie (about 36 cookies total, undecorated): 150–170 calories; fat 9 g; saturated fat 4 g; carbohydrates 18–20 g; fiber 1 g; sugars 10–12 g; protein 2 g; sodium 90–110 mg. Values will vary based on exact size, toppings, and ingredient brands. Storage: Store cooled cookies in an airtight container at room temperature for 4–5 days. Freeze dough discs or undecorated baked cookies for up to 2 months; thaw in the refrigerator before rolling, baking, or decorating.