Pumpkin Spice Cutout Cookies with Spiced Maple Icing

pumpkin shaped cookies on metal plate with white flowers, more cookies, and gold garland around on marble surface.

Pumpkin Spice Cutout Cookies with Spiced Maple Icing

If a recipe could scream Fall, it would be these Pumpkin Spice Cutout Cookies with Spiced Maple Icing! Tender, sweet, and perfectly spiced cookies that are finished with the sweetest pumpkin spice maple icing. SO. GOOD.

Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 15

Servings:

Calories: 118kcal

Ingredients

Cookies

2½ cups all purpose flour*
2 teaspoons pumpkin pie spice
⅓ teaspoon salt
⅛ teaspoon baking powder
¾ cup unsalted butter room temperature
¾ cup granulated sugar
1 large egg room temperature
1¼ teaspoons vanilla extract

Icing

2 cups powdered sugar sifted
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 Tablespoons maple syrup
2 Tablespoons whole milk

Instructions

Cookies

Heat oven to 350℉.
Line 3 sheet pans with parchment paper. Set aside.
In a medium bowl, whisk together flour, spice, salt, and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), beat butter and sugar until light and fluffy, about 3-4 minutes.
Beat in egg and vanilla.
Stir in dry ingredients.
Turn out onto a nonstick surface (silicone mat, parchment paper, marble slab).
Roll to ⅜ inch thick.
Cut with a 2½ inch cutter, re-rolling scraps as necessary.
Place cookies on prepared sheet pans.
Bake for 14-15 minutes, or until slightly colored around the edges.

Icing

Combine all ingredients in a medium bowl.
Whisk until smooth.

To Finish

Dip tops of cooled cookies in icing.
Set on a cooling rack to dry.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

Expert Tips:

Be careful to not to over mix the cookie dough!
If the cookie dough seems too soft/sticky to work with, wrap the dough with plastic wrap and refrigerate for 30-45 minutes.
If you don't flour your surface, you can re-roll the dough as many times as you need to without risking the cookies becoming tough. But if you choose to flour your surface, be sure to only re-roll the dough once. Any more than that and you will end up with tough, dry cookies.
When cutting the cookies, try to get each cut as close as you can to each other! Less excess dough means less re-rolling.
Bake times may vary depending on the thickness you rolled your dough/the size of your cutter. The cookies should be done after about 14-15 minutes of bake time, but be sure to check on them! You can tell the cookies are done once the edges just start to brown.
Let the cookies cool completely before icing them!

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