Pumpkin Spice Cookies

Total Time:
40 min
25 min
5 min
10 min

30 cookies

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon rum extract
  • 3 1/4 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • Cinnamon Cream Cheese frosting, recipe follows, optional
  • Sprinkles, for garnish
  • Cinnamon Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1 stick butter
  • 1 tablespoon pumpkin pie spice
  • 3 cups powdered sugar

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a large bowl, beat the butter and granulated sugar at medium speed with a mixer until creamy. Add the eggs, vanilla extract and rum extract, beating until combined. In a medium bowl, combine the flour, baking powder, pumpkin pie spice and salt. Gradually add the flour mixture to the butter mixture, beating until combined. Wrap the dough in heavy-duty plastic wrap and chill for 1 hour.

On a lightly floured surface, roll the dough to 1/4-inch thickness. Use a 4-inch pumpkin cookie cutter to cut out the dough. Place the dough on the prepared baking sheets. Bake until the edges are very lightly browned, 8 to 10 minutes. Let the cookies cool on the pans for 2 minutes. Then remove and cool completely on wire racks. Spread the Cinnamon Cream Cheese frosting on the cookies if using. Garnish with sprinkles.

Cinnamon Cream Cheese Frosting:

In a medium bowl, whisk together cream cheese, butter and pumpkin pie spice with an electric mixer. Add in the powdered sugar in thirds. Makes about 1 1/2 cups frosting.

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    instead of the rum extract I added a touch more vanilla, it helps. A touch more flour can help with the runniness also instead of rolling it out flat, you could ball it, itll flatten in the oven
    I tried this recipe and it came out great however I think that there is too much butter (sorry Paula!. I couldn't roll out the cookies to cut them so I added a 1/2 cup more flour and dropped them on a baking sheet. I also made sure that the batter was super cold so they didn't spread far while baking.
    Something is wrong with this one its too runny ,and even when I put it in the freezer for an hour it still didn't do right.
    I am a sucker for anything pumpkin flavored and these cookies did not disappoint! My whole family LOVED them! These will definitely be a go to recipe this Thanksgiving/Christmas!
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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond