Pumpkin Spice Cutouts

“Through all the years I’ve been baking, I’ve never come across a pumpkin cookie recipe that you can actually cut out with cookie cutters. (Most I’ve found are drop cookies.) Each bite tastes just like pumpkin pie—delicious!” —Marion Kearley, Ladner, British Columbia

Pumpkin Spice CutoutsTaste of Home
Servings Prep Time Cook Time
3dozen 20minutes + chilling 10minutes/batch + cooling
Servings Prep Time
3dozen 20minutes + chilling
Cook Time
10minutes/batch + cooling
Portions: dozen
Portions: dozen
  1. Cream shortening and sugar until light and fluffy. Beat in pumpkin pie mix and molasses. In another bowl, whisk next 6 ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap. Refrigerate several hours, until firm enough to roll.
  2. Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. pumpkin-shaped cookie cutter. Place 2 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Remove from pans to wire racks to cool completely.
  3. For icing, beat confectioners' sugar, butter and enough milk to reach spreading consistency. If desired, tint with food colouring. Decorate cookies as desired.
Recipe Notes

Nutrition Facts
1 cookie: 156 calories, 5g fat (2g saturated fat), 5mg cholesterol, 94mg sodium, 28g carbohydrate (20g sugars, 0 fibre), 1g protein.