Pecan Pumpkin Spice Cut Out Cookie Recipe

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 works perfectly for bakers who love decorating cookies and want a fall dessert that comes together in about 1 hour of active time, plus chilling. I test this recipe every October in my tiny kitchen while my dog judges my pumpkin-shaped cookie skills from the couch.

Why Pecan Pumpkin Spice Cut Out Cookie Recipe Is Worth It

This cookie recipe gives you soft, thick cut outs that still hold sharp edges for clean pumpkin, leaf, and acorn shapes. The pumpkin spice and toasted pecans add warmth and texture, so the cookies taste like fall in cookie form, not just plain sugar with orange icing.

You mix the dough in one bowl, chill it, roll it, and cut it with very little drama. The cookies stay tender for days, so you can bake ahead for parties, school events, or holiday cookie boxes without stress.

These Pecan Pumpkin Spice Cut Out Cookies taste like pumpkin pie and butter pecan had a cookie baby, and I ate six in a row without regret. ★★★★★

Ingredients You Need

Dry ingredients

• 3 cups (360 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• 2 teaspoons pumpkin pie spice (or 1½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger + pinch cloves)
• ½ teaspoon ground cinnamon (for extra cozy flavor)

Wet ingredients

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

Nuts

• ¾ cup finely chopped pecans, lightly toasted
  • Toast pecans in a dry skillet over medium heat for 4–5 minutes, until fragrant.
  • You can use pre-chopped pecans from the baking aisle to save time.

Optional icing

You can skip icing and dust with powdered sugar, or mix a quick icing:

• 2 cups powdered sugar, sifted
• 2–3 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon pumpkin pie spice or cinnamon
• Gel food coloring in fall shades (orange, brown, yellow, green), optional

Pantry shortcuts & substitutions

• Use pre-mixed pumpkin pie spice to avoid buying separate jars of nutmeg, ginger, and cloves.
• Swap half the granulated sugar with more brown sugar if you want deeper caramel notes.
• Use canned pumpkin puree from brands like Libby’s for consistent texture.
• If you avoid nuts, leave out pecans and add ¼ cup more flour to keep the dough sturdy.

Equipment list

• Large mixing bowl
• Hand mixer or stand mixer with paddle attachment
• Medium bowl for dry ingredients
• Measuring cups and spoons
• Kitchen scale (optional but very helpful)
• Rubber spatula
• Rolling pin
• Cookie cutters (pumpkins, leaves, acorns, or any shapes)
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling racks
• Small bowls and piping bags or zip-top bags for icing (if decorating)

Quick Tips & substitutions

• Chill the dough at least 1 hour so the cookies hold their shape and do not spread.
• Roll the dough between two sheets of parchment to avoid sticking and extra flour.
• Aim for ¼-inch thickness for soft, thick cookies that still bake evenly.
• Use finely chopped pecans so the dough rolls smoothly without tearing.
• Swap pecans with walnuts or almonds if you prefer a different nut flavor.
• Use dairy-free butter sticks and a flax egg (1 tbsp ground flax + 3 tbsp water) for a vegan version.
• Replace regular flour with a 1:1 gluten-free baking blend and add 1 extra tablespoon milk if the dough feels dry.
• Keep the butter slightly cool, not melty, so the dough stays sturdy and easy to cut.
• Bake one test cookie to check spread and adjust by adding 1–2 tablespoons flour if needed.
• Cool cookies completely before icing so the icing sets instead of sliding off.

How to Make Pecan Pumpkin Spice Cut Out Cookie Recipe

Mix the dry ingredients

1. Add flour, baking powder, salt, pumpkin pie spice, and cinnamon to a medium bowl.
2. Whisk until everything looks evenly combined with no streaks of spice.
3. Set the bowl aside so you can grab it quickly when you mix the dough.

Cream butter and sugars

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

Add egg, yolk, vanilla, and pumpkin

1. Add the egg and egg yolk to the butter mixture.
2. Beat on medium speed until the mixture looks smooth and creamy.
3. Mix in vanilla and pumpkin puree until fully combined and silky.

Combine dry ingredients with wet

1. Add the dry ingredients to the wet mixture in two additions.
2. Mix on low speed just until the flour disappears each time.
3. Scrape the bowl and fold in any stray flour with a spatula so you do not overmix.

Fold in pecans and chill the dough

1. Stir in the chopped toasted pecans until they spread evenly through the dough.
2. Divide the dough into two equal portions and flatten each into a thick disk.
3. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 48 hours.

Roll out and cut shapes

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Take one dough disk out of the fridge and let it sit for 5 minutes so it softens slightly.

3. Place the dough between two sheets of parchment and roll it to about ¼ inch thick.

4. Peel off the top parchment and cut shapes with cookie cutters.

5. Transfer the cut cookies to the prepared baking sheets, leaving about 1 inch between cookies.

6. Gather the scraps, reroll, and cut more shapes until you use all the dough.

Bake the cookies

1. Bake one sheet at a time for 9–12 minutes, depending on size.

2. Pull the cookies when the edges look set and the bottoms show light golden color.

3. Keep the centers slightly soft so the cookies stay tender as they cool.

4. Let the cookies sit on the baking sheet for 5 minutes.

5. Move them to a wire rack to cool completely before icing or storing.

Mix and apply icing

1. Whisk powdered sugar, 2 tablespoons milk or cream, vanilla, and pumpkin pie spice in a bowl.

2. Add more milk, a teaspoon at a time, until the icing reaches a thick but pipeable consistency.

3. Divide icing into small bowls and tint with gel food coloring if you want fall colors.

4. Transfer icing to piping bags or zip-top bags with a tiny corner snipped off.

5. Outline each cookie, then flood the center with slightly thinner icing if you want a smooth finish.

6. Let the icing dry at room temperature for several hours or overnight until it sets firm.

Recipe Variations

• Gluten-free: Use a 1:1 gluten-free baking flour blend and add 1 tablespoon extra milk if the dough feels crumbly.
• Vegan: Use plant-based butter sticks, a flax egg, and non-dairy milk in the icing.
• Nut-free: Skip pecans and add ¼ cup extra flour or ¼ cup mini chocolate chips.
• Low carb: Use a low-carb baking sweetener blend and almond flour cookie base, then stir in chopped pecans and pumpkin spice.
• Extra spice: Add ½ teaspoon more cinnamon and a pinch of cardamom for a stronger spice kick.
• Chocolate twist: Dip half of each cooled cookie in melted dark chocolate and sprinkle with crushed pecans.

Ways to Serve Pecan Pumpkin Spice Cut Out Cookie Recipe

• Pack them in fall-themed cookie tins for neighbor gifts or teacher treats.
• Serve on a dessert board with apple slices, caramel dip, and mini marshmallows.
• Pair with hot chocolate, chai latte, or a big mug of coffee for an afternoon snack.
• Set up a decorating station with plain cookies, bowls of icing, and sprinkles for kids.
• Crumble a cookie over vanilla ice cream or pumpkin ice cream for a quick dessert.

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 so the icing stays neat and the cookies do not stick together. Freeze undecorated cookies or dough disks for up to 2 months, then thaw in the fridge before rolling or decorating. Keep decorated cookies frozen in a single layer, then stack them gently once they firm up again.