Pecan Pumpkin Spice Cut Out Cookie Recipe

Pecan Pumpkin Spice Cut Out Cookie Recipe tastes like a cozy slice of pumpkin pie baked into a buttery sugar cookie with toasty pecan crunch and warm spices in every bite. It works perfectly for bakers who want a festive fall cookie that holds its shape, decorates beautifully, and comes together in about 1 hour including chill time. I baked a test batch at 10 p.m. “just to check the spice level” and somehow a dozen vanished before midnight, so consider that my official endorsement.

Why Pecan Pumpkin Spice Cut Out Cookie Recipe Is Worth It

This cookie recipe delivers soft centers, crisp edges, and real pumpkin flavor without turning cakey or puffy. Ground pecans add richness and texture, while pumpkin spice and vanilla make the whole kitchen smell like a coffee shop in October.

You roll and cut the dough easily, and the cookies keep their sharp edges instead of puffing into mystery shapes. The dough chills quickly, works well with simple cutters, and pairs nicely with royal icing, cream cheese glaze, or a quick maple icing.

“These pecan pumpkin spice cut out cookies taste like fall in cookie form and hold their shape like a dream. ★★★★★”

Ingredients You Need

Dry ingredients

• 2 ¾ cups (330 g) all-purpose flour
• ½ cup (55 g) finely ground pecans
  • Pulse toasted pecans in a food processor until sandy, not pasty.
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• 2 teaspoons pumpkin pie spice
  • Or mix 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, ⅛ teaspoon allspice, ⅛ teaspoon cloves.

Wet ingredients

• 1 cup (2 sticks / 226 g) unsalted butter, softened to cool room temp
  • Use a good-quality butter like Kerrygold or Plugrá if you want extra flavor, but any real butter works.
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) packed light brown sugar
• 1 large egg, room temperature
• ⅓ cup (80 g) pumpkin puree, well blotted
  • Use canned pure pumpkin, not pumpkin pie filling.
• 2 teaspoons pure vanilla extract

Optional icing

You can decorate these pecan pumpkin spice cut out cookies with any of these:

• Simple powdered sugar icing
  • 2 cups powdered sugar, 2–3 tablespoons milk, 1 teaspoon vanilla, pinch of salt
• Maple glaze
  • 1 ½ cups powdered sugar, 3 tablespoons pure maple syrup, 1–2 tablespoons milk
• Royal icing
  • Use your favorite mix or a standard recipe if you want detailed designs

Pantry shortcuts & substitutions

• Use pre-ground pecan meal from the baking aisle to skip the food processor step.
• Use pumpkin pie spice from a jar if you do not want to mix individual spices.
• Swap half the granulated sugar for more brown sugar if you want a deeper caramel note.
• Use plant-based butter sticks and a flax egg if you want a dairy-free and egg-free version.

Equipment list

• Mixing bowls (one large, one medium)
• Electric mixer (hand or stand mixer with paddle attachment)
• Rubber spatula
• Measuring cups and spoons or a kitchen scale
• Rolling pin
• Cookie cutters (leaves, pumpkins, acorns, or classic circles)
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling racks
• Offset spatula or thin spatula for transferring cookies
• Airtight containers for storage

Quick Tips & substitutions

• Blot pumpkin puree with paper towels to remove excess moisture and keep the dough from turning sticky.
• Chill the dough at least 30 minutes so the cookies hold sharp edges and bake evenly.
• Roll dough between two sheets of parchment to avoid extra flour and tough cookies.
• Keep dough thickness around ¼ inch for soft centers and clean cut-out shapes.
• Use toasted pecans for deeper flavor; cool them before grinding so they do not melt into pecan butter.
• Skip pecans if you need nut-free cookies and add ¼ cup more flour instead.
• Swap pumpkin pie spice with just cinnamon if you bake for kids who dislike stronger spices.
• Use gluten-free 1:1 baking flour in place of all-purpose flour if you need gluten-free cookies.
• Bake one sheet at a time in the center of the oven for the most even browning.
• Cool cookies completely before icing or the icing will slide off and cause heartbreak.

How to Make Pecan Pumpkin Spice Cut Out Cookie Recipe

Mix the dry ingredients

1. Add flour, ground pecans, baking powder, salt, and pumpkin pie spice to a medium bowl.
2. Whisk until everything looks evenly combined and no streaks of spice remain.
3. Set the bowl aside while you mix the wet ingredients.

Cream butter and sugars

1. Place softened butter, granulated sugar, and brown sugar in a large mixing bowl.
2. Beat with an electric mixer on medium speed for 2–3 minutes until the mixture looks light and fluffy.
3. Scrape down the sides of the bowl so no butter hides at the bottom.

Add egg, pumpkin, and vanilla

1. Add the egg to the butter mixture and mix on low until it blends in.
2. Spoon the blotted pumpkin puree into the bowl along with vanilla extract.
3. Mix again until the mixture looks smooth and slightly thick; scrape the bowl as needed.

Combine wet and dry

1. Add half of the dry ingredients to the wet mixture.
2. Mix on low speed just until the flour disappears.
3. Add the remaining dry ingredients and mix again on low until a soft dough forms and no dry pockets remain.
4. Use a spatula to fold the dough a few times and pull any flour from the bottom of the bowl into the dough.

Chill the dough

1. Divide the dough into two equal portions.
2. Shape each portion into a flat disc and wrap it tightly in plastic wrap or place it in a reusable bag.
3. Chill the dough in the refrigerator for at least 30 minutes and up to 48 hours.
4. If the dough chills longer than a few hours, let it sit at room temperature for 5–10 minutes before rolling so it softens slightly.

Roll and cut

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Place one dough disc between two sheets of parchment and roll it to about ¼ inch thickness.
3. Peel off the top sheet of parchment and cut shapes with cookie cutters, pressing straight down.
4. Transfer cut-out cookies to the prepared baking sheets, leaving about 1 inch between cookies.
5. Gather scraps, press them together, and roll again; keep the dough cool so the shapes stay neat.

Bake the cookies

1. Place one baking sheet on the center rack of the oven.
2. Bake 8–11 minutes, depending on size and thickness, until the edges look set and just start to turn light golden.
3. Pull the sheet from the oven as soon as the centers look dry but still soft.
4. Let cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.

Mix and apply icing (optional)

1. Stir powdered sugar, milk, vanilla, and a pinch of salt in a bowl until smooth and pourable.
2. Adjust with more milk for a thinner glaze or more sugar for a thicker icing.
3. Spoon or pipe icing onto cooled cookies and add sprinkles, chopped pecans, or sanding sugar.
4. Let icing set at room temperature until it firms up before stacking or storing.

Recipe Variations

• Gluten-free

  • Use a 1:1 gluten-free baking flour blend and chill the dough a bit longer to help it hold shape.

• Vegan

  • Use vegan butter sticks, a flax egg (1 tablespoon ground flax + 3 tablespoons water), and plant-based milk in the icing.

• Low carb-ish

  • Swap part of the flour with fine almond flour and use a granulated sugar substitute that bakes well; expect a slightly more tender cookie.

• Extra nutty

  • Add ½ cup finely chopped pecans to the dough for more crunch.

• Chocolate twist

  • Stir ½ cup mini chocolate chips into the dough or drizzle cooled cookies with melted dark chocolate.

• Spice boost

  • Add extra cinnamon or a pinch of cardamom if you love bold spice flavor.

Ways to Serve Pecan Pumpkin Spice Cut Out Cookie Recipe

• Serve with hot coffee, chai, or a big mug of cocoa on a chilly afternoon.
• Pack them in lunchboxes as a sweet fall treat.
• Arrange them on a dessert board with sliced apples, caramel dip, and candied nuts.
• Use them as edible place cards by piping names on top with icing.
• Crumble leftovers over vanilla ice cream or pumpkin ice cream.

Storage Success

Store cooled pecan pumpkin spice cut out cookies in an airtight container at room temperature for up to 5 days. Place parchment between layers if you use icing so the designs stay neat. Freeze undecorated cookies in a freezer bag for up to 2 months and thaw them at room temperature before icing. Chill the dough discs tightly wrapped for up to 2 days and bake fresh cookies when you want that pumpkin spice aroma in your kitchen.