kitchenyumm

Home » Pecan Pumpkin Spice Cut Out: The Ultimate Fall Baking Guide

Pecan Pumpkin Spice Cut Out: The Ultimate Fall Baking Guide

by

Pecan Pumpkin Spice Cut Outs – are you ready to transform your kitchen into a haven of autumnal aromas and delightful flavors? Imagine biting into a perfectly crisp, buttery cookie, infused with the warm spices of fall and the nutty goodness of pecans. These aren’t just cookies; they’re edible works of art, ready to be shaped into pumpkins, leaves, or any festive design your heart desires!

Cut-out cookies have a long and cherished history, dating back centuries as a way to celebrate holidays and special occasions. While the exact origins are debated, the tradition of shaping dough into decorative forms has been embraced by cultures worldwide. Adding pumpkin spice and pecans elevates this classic treat to a whole new level of seasonal indulgence. The combination of pumpkin spice, with its cinnamon, nutmeg, and ginger notes, evokes feelings of warmth and comfort, while the pecans provide a satisfying crunch and rich, buttery flavor.

What makes these Pecan Pumpkin Spice Cut Outs so irresistible? It’s the perfect balance of textures and tastes. The crisp edges give way to a soft, slightly chewy center, and the warm spices dance on your tongue with every bite. Plus, they’re incredibly fun to make! Whether you’re baking with family, friends, or simply enjoying a solo baking session, these cookies are sure to bring a smile to your face. So, gather your ingredients, preheat your oven, and let’s embark on a delicious adventure to create these unforgettable fall treats!

Pecan Pumpkin Spice Cut Out this Recipe

Ingredients:

  • For the Dough:
    • 3 cups all-purpose flour, plus more for dusting
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 1 cup (2 sticks) unsalted butter, softened
    • 1 cup granulated sugar
    • 1/2 cup packed light brown sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 cup pumpkin puree (not pumpkin pie filling)
    • 1/2 cup finely chopped pecans
  • For the Royal Icing:
    • 4 cups powdered sugar, sifted
    • 3 tablespoons meringue powder
    • 1/2 cup warm water, plus more as needed
    • Gel food coloring (various colors)

Preparing the Dough:

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Make sure everything is evenly distributed so you don’t get a concentrated burst of spice in one cookie! Whisking is key here to avoid clumps.
  2. Cream Butter and Sugars: In a separate large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes on medium speed. Scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated. The mixture should be noticeably lighter in color and texture.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Again, scrape down the sides of the bowl to make sure everything is mixing properly. You want a homogenous mixture at this stage.
  4. Incorporate Pumpkin Puree: Add the pumpkin puree and mix until just combined. Be careful not to overmix at this point, as overmixing can lead to tough cookies. The batter will look slightly curdled at this stage, but don’t worry, it will come together.
  5. Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Add the dry ingredients in three additions, mixing until just incorporated after each addition. This prevents the flour from flying everywhere and ensures even distribution.
  6. Stir in Pecans: Gently fold in the chopped pecans until evenly distributed throughout the dough. You don’t want to overmix at this stage, just enough to incorporate the pecans.
  7. Divide and Chill Dough: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial for preventing the cookies from spreading too much during baking. The cold butter will help the cookies hold their shape.

Rolling and Cutting the Dough:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper prevents sticking and makes cleanup a breeze.
  2. Prepare Work Surface: Lightly flour a clean, flat surface. This will prevent the dough from sticking to the counter.
  3. Roll Out Dough: Remove one disc of dough from the refrigerator. On the floured surface, roll out the dough to about 1/4-inch thickness. Work quickly, as the dough will start to soften as it warms up. If the dough becomes too sticky, return it to the refrigerator for a few minutes to firm up.
  4. Cut Out Shapes: Use your favorite cookie cutters to cut out shapes from the dough. Pumpkin shapes, leaves, or even simple circles work well for this recipe. Try to cut the cookies as close together as possible to minimize scraps.
  5. Place on Baking Sheets: Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie. A thin metal spatula can be helpful for transferring the cookies without distorting their shape.
  6. Reroll Scraps: Gather the dough scraps, reroll them, and cut out more cookies. You may need to chill the scraps again if they become too soft.
  7. Bake: Bake for 8-10 minutes, or until the edges are lightly golden brown. The baking time will vary depending on the size and thickness of your cookies, so keep a close eye on them.
  8. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents the cookies from breaking while they are still warm and fragile.

Preparing the Royal Icing:

  1. Combine Dry Ingredients: In a large bowl, whisk together the sifted powdered sugar and meringue powder. Sifting the powdered sugar is important to remove any lumps and ensure a smooth icing. Meringue powder helps the icing harden properly and prevents it from cracking.
  2. Add Water: Gradually add the warm water to the dry ingredients, mixing on low speed with an electric mixer (or by hand) until a smooth icing forms. Start with 1/2 cup of water and add more, one tablespoon at a time, until you reach the desired consistency.
  3. Adjust Consistency: The consistency of the icing is crucial for decorating. You’ll want two consistencies: a thicker “outline” icing and a thinner “flood” icing.
    • Outline Icing: The outline icing should be thick enough to hold its shape when piped. If the icing is too thin, add more powdered sugar, one tablespoon at a time, until it thickens.
    • Flood Icing: The flood icing should be thin enough to spread easily but not so thin that it runs off the edges of the cookie. To thin the icing, add water, one teaspoon at a time, until you reach the desired consistency. A good test is to lift your spoon and let the icing fall back into the bowl. If it disappears back into the surface in about 10-15 seconds, it’s the right consistency.
  4. Divide and Color Icing: Divide the icing into separate bowls, depending on how many colors you want to use. Add gel food coloring to each bowl, a few drops at a time, and mix well until you achieve the desired color. Gel food coloring is preferred over liquid food coloring because it’s more concentrated and won’t thin out the icing as much.
  5. Prepare Piping Bags: Transfer the icing to piping bags fitted with small round tips (for outlining) and squeeze bottles (for flooding). You can also use ziplock bags with a small corner snipped off.

Decorating the Cookies:

  1. Outline the Cookies: Use the thicker outline icing to pipe a border around the edge of each cookie. This will create a dam to contain the flood icing.
  2. Flood the Cookies: Use the thinner flood icing to fill in the outlined area of each cookie. Gently shake the cookie to help the icing spread evenly. You can also use a toothpick or scribe tool to guide the icing into corners and pop any air bubbles.
  3. Add Details: While the flood icing is still wet, you can add details such as sprinkles, edible glitter, or other colors of icing. This is called “wet-on-wet” decorating.
  4. Let Icing Dry: Let the icing dry completely before stacking or packaging the cookies. This usually takes several hours, or preferably overnight. The drying time will depend on the humidity and the thickness of the icing.
  5. Add Additional Details (Optional): Once the base layer of icing is dry, you can add additional details with the outline icing, such as lines, dots, or patterns.

Tips for Success:

  • Use High-Quality Ingredients: The quality of your ingredients will affect the taste and texture of your cookies. Use good-quality butter, vanilla extract, and spices.
  • Don’t Overmix the Dough: Overmixing the dough can lead to tough cookies. Mix until just combined.
  • Chill the Dough: Chilling the dough is crucial for preventing the cookies from spreading too much during baking.
  • Roll Out the Dough Evenly: Roll out the dough to an even thickness to ensure that the cookies bake evenly.
  • Don’t Overbake the Cookies: Overbaking the cookies will make them dry and crumbly. Bake until the edges are lightly golden brown

    Pecan Pumpkin Spice Cut Out

    Conclusion:

    Okay, friends, let’s be honest – you’ve scrolled this far because something about these Pecan Pumpkin Spice Cut Outs has piqued your interest, right? And I’m here to tell you, that little spark of curiosity is absolutely justified! This isn’t just another pumpkin spice recipe; it’s a delightful twist on a classic, offering a warm, nutty, and perfectly spiced treat that’s guaranteed to become a fall favorite. The combination of the earthy pecans, the comforting pumpkin spice, and the buttery shortbread-like texture creates a cookie that’s both sophisticated and utterly irresistible. Trust me, the aroma alone baking in your oven is worth the effort!

    Why You Absolutely Need to Bake These Cookies

    But beyond the incredible flavor, these cookies are a must-try because they’re surprisingly easy to make. The dough comes together quickly, rolls out beautifully, and holds its shape perfectly during baking. No more frustrating cookie dough that spreads into a shapeless blob! Plus, the recipe is incredibly versatile. Want to make them even more festive? A simple glaze of powdered sugar and milk, perhaps with a hint of maple syrup, adds a touch of elegance. Or, for a richer flavor, dip them in melted white chocolate and sprinkle with chopped pecans. The possibilities are endless!

    Serving Suggestions and Variations

    These Pecan Pumpkin Spice Cut Outs are perfect for so many occasions. Imagine serving them with a warm cup of coffee or tea on a crisp autumn afternoon. They’re also a fantastic addition to a holiday cookie platter, adding a unique and flavorful touch that will impress your guests. And let’s not forget about gifting! Package them in a pretty tin or cellophane bag, and you have a thoughtful and delicious homemade present that anyone would appreciate.

    Feeling adventurous? Try these variations:

    • Chocolate Chip Addition: Add mini chocolate chips to the dough for a chocolatey twist.
    • Maple Glaze: Instead of a simple powdered sugar glaze, use maple syrup for a richer, more autumnal flavor.
    • Spice it Up: Adjust the amount of pumpkin spice to your liking. If you prefer a stronger spice flavor, add a pinch of ground cloves or nutmeg.
    • Nutty Goodness: Experiment with other nuts, such as walnuts or hazelnuts, for a different flavor profile.
    • Sandwich Cookies: Spread a layer of cream cheese frosting between two cookies for a decadent treat.

    I truly believe that baking is an act of love, and these cookies are a wonderful way to share that love with your family and friends. They’re a simple pleasure that can bring so much joy, especially during the cozy fall and winter months. So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to create some magic in your kitchen!

    I’m so excited for you to try this recipe! Once you’ve baked your own batch of these delightful Pecan Pumpkin Spice Cut Outs, I’d absolutely love to hear about your experience. Did you make any variations? What did your family and friends think? Share your photos and stories in the comments below! Happy baking!

    Pecan Pumpkin Spice Cut Out: The Ultimate Fall Baking Guide

    Festive pumpkin spice cut-out cookies, infused with warm spices and pumpkin puree, decorated with royal icing. Perfect for fall!

    Save This Recipe
    Prep Time45 minutes
    Cook Time8 minutes
    Total Time173 minutes
    Yield24-36 cookies
    👨‍🍳By: Lila
    📂Category: Dessert
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 24-36 cookies
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • Use high-quality ingredients for the best flavor and texture.
    • Don’t overmix the dough, as this can lead to tough cookies.
    • Chilling the dough is crucial for preventing the cookies from spreading too much during baking.
    • Roll out the dough evenly to ensure that the cookies bake evenly.
    • Don’t overbake the cookies; bake until the edges are lightly golden brown.
    • The consistency of the royal icing is key to successful decorating. Adjust the consistency as needed to achieve the desired results.
    • Let the icing dry completely before stacking or packaging the cookies to prevent smudging.

    Frequently Asked Questions

    → How do I ensure the bread stays moist?
    Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
    → Can I substitute ingredients?
    Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
    → How long does this bread keep?
    Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
    → What if I don't have all the spices?
    You can adjust spices to taste or substitute with similar warming spices.
    → Can I freeze this bread?
    Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

If you enjoyed this…

Reader Interactions

Leave a Comment

Helpful comments include feedback on the post or changes you made.