Pumpkin Rollout Cookies
Delight in the warm, spiced flavors of autumn with these irresistible Pumpkin Rollout Cookies. Perfectly soft and infused with fragrant pumpkin and cozy spices like cinnamon, ginger, nutmeg, and cloves, these cookies are ideal for decorative shaping and icing. The chilled dough ensures easy rolling and clean cookie-cutter edges, making them a versatile treat for holiday baking or everyday indulgence. With a buttery, tender crumb and a hint of sweetness from both granulated and brown sugar, these cookies strike the perfect balance of festive flavor and texture. Whether enjoyed plain or creatively decorated, they’re a seasonal crowd-pleaser that’s simple to prepare and sure to impress.
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Recipe Information
Ingredients
- 3 cups unsalted butter
- 1.5 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 1 cup pumpkin purée
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 4.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
Instructions
In a large mixing bowl, cream the unsalted butter, granulated sugar, and light brown sugar together until fluffy, about 2-3 minutes. Use an electric mixer on medium speed if available.
Add the pumpkin purée, egg yolk, and pure vanilla extract to the bowl. Mix until well combined and smooth.
In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
Slowly add the dry ingredients into the wet ingredients, mixing on low speed. Stop occasionally to scrape down the sides of the bowl. Mix until fully incorporated and a soft dough forms.
Divide the dough into two portions. Flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling ensures the dough is firm enough to roll out.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
On a lightly floured surface, roll out one dough disc to 1/4-inch thickness. Use cookie cutters to cut into desired shapes, then carefully transfer the shapes to prepared baking sheets.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges begin to firm up but the centers remain soft. Avoid over-baking to keep them tender.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Decorate as desired with icing, sprinkles, or enjoy them plain. Store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
6129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.0 g | 383% | |
| Saturated Fat | 170.6 g | 853% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 928 mg | 310% | |
| Sodium | 1962 mg | 85% | |
| Total Carbohydrate | 840.5 g | 306% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 406.8 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 371 mg | 29% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 1330 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
