Ingredients
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½ cup unsalted butter, softened
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½ cup packed brown sugar
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½ cup pumpkin purée
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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½ teaspoon baking powder
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2 teaspoons pumpkin pie spice
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¼ teaspoon kosher salt
Instructions
In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, and kosher salt. Set aside.
2. Cream the Butter and Sugar
In a large bowl, beat the softened butter and brown sugar with a stand mixer or hand mixer for about 3 minutes, until light and fluffy.
3. Add the Pumpkin and Vanilla
Add the pumpkin purée and vanilla extract. Beat until thoroughly combined, scraping down the sides of the bowl as needed.
4. Make the Dough
Reduce the mixer speed to low and gradually add the flour mixture. Mix just until the dough comes together.
5. Chill the Dough
Shape the dough into a disk, wrap it tightly, and refrigerate for 30 minutes. Chilling makes the dough easier to roll and cut.
6. Preheat the OvenToward the end of the chilling time, preheat the oven to 325°F. Line a baking sheet with a silicone baking mat or parchment paper.
7. Roll and Cut the Cookies
Lightly flour your work surface and rolling pin. Roll the chilled dough to about ¼-inch thickness. Use Halloween-themed cookie cutters to cut out pumpkins, ghosts, bats, or other favorite shapes. Transfer the cookies to the prepared baking sheet, leaving a little space between them.
8. Bake
Bake for 10–15 minutes, until the cookies are set and the edges are lightly golden. Baking time may vary depending on the size and thickness of the cookies.
9. Cool Before Serving
Let the cookies rest on the baking sheet for a few minutes before transferring them to a cooling rack. Allow them to cool completely before decorating or storing.
Notes
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Use pumpkin purée, not pumpkin pie filling: Plain pumpkin purée gives you control over the sweetness and spices.
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Measure the flour carefully: Too much flour can make the cookies dry and difficult to roll.
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Chill the dough: If the dough becomes sticky while rolling, return it to the refrigerator for another 10–15 minutes.
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Roll evenly: A consistent ¼-inch thickness helps the cookies bake at the same rate.
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Flour your cutters lightly: This helps them release cleanly from the dough.
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Watch the edges: These cookies should be set, not deeply browned, for a softer texture.
