These pumpkin cut-out cookies are a fall twist on a classic sugar cookie! Use cookie cutters to cut the dough into pumpkin shaped cookies then frost with buttercream.
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Why I Love These Pumpkin Shaped
Sugar Cookies
These pumpkin cut-out cookies are so festive! They’re a fall-inspired twist on my soft sugar cookies, but cut into pumpkin shapes that make them perfect for Halloween.
Just like my Halloween Oreo balls, they’re also versatile enough to bring out again for a Thanksgiving dessert table. If you want even more cute holiday ideas, try my witch hat cookies, Halloween sugar cookies or spider cookies, too!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Butter: Softened so it creams smoothly with the sugar.
- Granulated sugar: For classic sweet sugar cookie flavor.
- Eggs: Room temperature eggs bind the dough and add moisture.
- Extracts: Vanilla extract gives the pumpkin sugar cookies a warm sweet flavor and although optional I love adding almond extract for a subtle, nutty note.
- Sour cream: These keeps the pumpkin shaped cookies soft and tender.
- All-purpose flour: Gives cookies structure.
- Baking soda and baking powder: Helps the cookies rise slightly.
- Salt: Balances the flavors.
- Frosting: Butter, powdered sugar, heavy cream and vanilla make the best buttercream frosting.
- Orange food coloring: Give the cut-out cookies that classic pumpkin look.
How to Make Pumpkin Cut-Out Cookies
In the bowl of a stand mixer with paddle attachment, cream butter and sugar. Add in eggs, vanilla, almond extract and sour cream and mix together until combined.
Whisk dry ingredients separately, then slowly combine flour mixture with wet ingredients.
Split dough in two, wrap plastic wrap then refrigerator up to 2 hours. Using a rolling pin, roll out chilled dough on a baker’s mat. Cut with floured pumpkin shaped cookie cutters then bake on parchment paper lined cookie sheet at 350°F for 8-9 minutes.
When the cookies are completely cool to the touch, combine frosting ingredients then decorate pumpkin-cut cookies as desired. I use a green writing gel for the pumpkin stem.
Recipe Tips
- Cookie cutter shape: I used a pumpkin cookie cutter for pumpkin cut-out cookies but you could just use a round cookie cutter or any other Halloween shape you like.
- Icing: I love to tint my vanilla frosting orange, but you can use sugar cookie icing or royal icing if you prefer.
- Fall flavor boost: A maple cream cheese frosting would add a fall flavor especially if you add some cinnamon or pumpkin pie spice to it!
- Chill dough: To prevent spread, chill dough at least 2 hours before rolling out and baking. For even better results, chill cookies after shaping into pumpkins.
- Food coloring: A gel food coloring will add the best vibrant color to dye the frosting.
Love easy Halloween recipes? Make Halloween punch, Halloween cake pops or easy Halloween Rice Krispie treats, too!
More Halloween Recipes
Pumpkin Cut-Out Cookies
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.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
FAQs
If your pumpkin cut-out cookies spread too much, the dough may not have been chilled long enough. Make sure to refrigerate it for at least 1–2 hours or overnight so it firms up before rolling and cutting.
Once cooled, store cookies in a sealed container at room temperature for up to 3 days. Place a piece of parchment paper between each layer to keep them from sticking together.
Yes! Place pumpkin shaped cookies on a baking sheet and freeze for 30 minutes. Then transfer to a sealed container, layering with parchment paper. Freeze for up to 3 months.
Sarah @IHeartNaptime
What a fun idea to have a cookie decorating party!
Sierra
I made these for a football party and it was just such a perfect treat with a fall theme! They were so good.
Sarah @IHeartNaptime
So happy you enjoyed them!
Mel
These cookies were the most perfect activity for my kids to make, and they were delicious!
Sarah @IHeartNaptime
So glad everyone enjoyed them and had fun making them!
Sarah
So cute! We loved making these for a fall themed party!
Sarah @IHeartNaptime
So glad you enjoyed them!